Gingerbread Sleigh Pt 1

ROYAL FROSTING
2 Egg whites
3 c Sifted powdered sugar
1/2 ts Vanilla
1/4 ts Cream of tartar

MATERIALS
2 8-3/4 inch long red and
White striped candy canes
(3/4 inch diameter)
6 3-1/2 inch long red and
White striped candy sticks
4 Green striped square hard
Candies and 4 red striped
Square hard candies
(from a bag of mixed hard
Candies)
2 sm Red gumdrops
2 lg Red gumdrops
Silver drages (for
Decorating only; do not eat)
(Silver Dots?)
1 4-1/2 inch long red and
Green striped candy stick or
1 5-3/4 inch red and green
Striped candy cane

Beat shortening in a mixing bowl with electric mixer on medium to high
speed for 30 seconds or till softened. Add about half the flour, the
sugar, molasses, egg, vinegar, baking powder, ginger, baking soda,
cinnamon, and cloves. Beat till thoroughly combined. Beat in remaining
flour. Cover and chill 3 hours or till easy to handle. Cut and bake the
cookies as directed.
to make the royal frosting; Combine egg whites, powdered
sugar, vanilla and cream of tartar in a small mixing bowl. Beat with
electric mixer on high speed for 7 to 10 minutes or till the mixture is
very stiff. Keep the bowl covered with wet paper towels at all times to
prevent the frosting from drying as you work. The frosting can be
refrigerated overnight in a tightly covered container. Stir before using.
Makes 2 cups. Cutting and Baking

Enlarge the pattern pieces on heavy paper. For back of sleigh: Line a
baking sheet with foil. Using a floured rolling pin, roll one-fourth of the
dough 1/8 to 1/4 inch thick on the foil lined baking sheet. Lay pattern for
back of sleigh on dough. Using a sharp knife, cut around pattern and cut
out design. Carefully remove excess dough; reserve for re-rolling.

Carefully spoon crushed candy into holes. Bake in a 375 oven for 5
minutes. Remove from oven and add additional candy. Bake 5 to 6 minutes
more or till edges are lightly browned. Lay pattern on hot cookie and trim
side and bottom edges if necessary. Let cool completely on baking sheet.
Remove foil.

For the other pattern pieces. Roll half the remaining dough to 1/8 to 1/4
inch thickness on an ungreased baking sheet. Lay remaining pattern pieces
on dough, leaving at least 1/4 inch of space between pieces. Cut around
pattern pieces and remove excess dough.

Bake in a 375 oven for 8 to 10 minutes or till edges are lightly browned.
Lay pattern pieces on hot cookies and trim edges, if necessary. Let cookies
cool 2 minutes, loosen with spatula but do not remove from pan. Cool
completely.

Remaining dough: On a lightly floured surface roll dough to 1/8 inch
thickness. For wreath, cut out a 2 inch round; cut out center with a 1
inch cutter. Cut remaining dough as desired. Place on an ungreased baking
sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned.
Let stand on baking sheet 1 minute. Cool completely on rack. Decorate as
desired. Makes about 16 cookies.

Decorating pieces. Fit a decorating bag with a #3 writing tip; fill with
royal frosting. Working on a waxed-paper-covered work surface, outline the
red candy windows on the back of the sleigh. Let dry. (White) Add a few
drops of red food coloring to 1/2 cup Royal Frosting; spoon into decorating
bag fitted with #4 writing tip. Outline kick board; pipe swirl design in
center. Outline both sidepieces of sleigh. Fit #6 writing tip on white
frosting bag. Pipe a line inside red line on top edges only. With red
frosting, pipe series of dots 1/4 inch apart inside white line. Pipe a loop
from front edge to center of line of dots and on to back edge of each
piece. Place silver dragees on soft frosting with edges touching. Let dry
2 hours.