Gingerbread Icing And Assembly – Part 1

In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water
on low until blended. Beat on high for 8-10 minutes or until stiff peaks
form, adding additional water 1 Tablespoon at a time, if needed. Place a
damp paper towel over bowl and cover tightly until ready to use. *Meringue
powder is available where cake decorating supplies are sold, or you may
contact Wilton Enterprises, 2240 W. 75th St., Woodridge, IL 60517;
1-708-963-7100. To assemble frame of the house: test your cookie pieces to
make sure they fit together snugly. If necessary, file carefully with a
serrated knife or an emery board to make fit. Fill decorating bag
two-thirds full with icing. Beginning with the front of the house, squeeze
a 3/8″ wide strip of icing onto the bottom edge of the front piece.
Position on the cookie base, 3″ from the front edge of the base. Prop it
upright with spice jars for 2-3 minutes or until icing hardens; remove
jars.