gingerbread

Gingerbread Waffles

all-purpose flour

baking powder

cinnamon

ginger

freshly grated nutmeg, eyeball it

salt

eggs

dark brown sugar

pumpkin puree

milk

molasses

(1 stick) melted butter, plus some to butter the iron

whipped cream fruits

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Gingerbread Waffles, Outstanding! I added just a little cornstarch, served with hot apples simmered in pure maple syrup!<div>Nice salty bacon or ham makes a perfect meal!raf</div>

Excellent and very easy to make.  My family doesn't like pumpkin, so I substituted in 3/4 cup of applesauce for the pumpkin.  Family favorite!

This is easy and always a big hit.   We toast up any leftovers as snacks throughout the week.

This was easy and very good.  The batter is thick, so don’t think you mismeasured the liquid.  I added toasted pecans on top at serving, and they were a hit with the waffles.

These are wonderful!  Even the batter is yum :)  I must have a small iron, as I got 8 waffles out of my batch.  Even better!  I froze the extra to be warmed in the toaster for later.  This is a keeper.

These are the best waffles I've ever had!

PERFECTION!
These are really just so good, been making them around the holidays for years now.  Dont miss out on these :)

Absolutely amazing. This is a new Christmas morning tradition for us. I only wish I had made them sooner. I held onto the recipe for a couple of years before trying 12/25/13. I am planning them for next week and going forward. Excellent with bacon, mimosas and some whipped fresh cream on top. Easy and delicious.

This is a great great recipe.  As soon as fall hits I begin to make it and make it through the Christmas season for my family and for company.  I have even used butternut squash (left over from Thanksgiving) in place of the pumpkin and it still turns out delicious.  This is one of the best waffle recipes that I have found and we should know as we are waffle experts in my house :).  Thank you Rachel Ray.

https://www.foodnetwork.com/videos/holiday-gingerbread-waffles-0208136

Rachael mulls maple syrup to top her delicious holiday gingerbread waffles.

Holiday Gingerbread Waffles

Make some gingerbread waffles for breakfast! A touch spicy, a touch sweet. They're perfect for the holidays. 

milk, warmed to room temperature

butter

(290 grams) all-purpose flour

nutmeg

cloves

Melted butter or cooking spray

Powdered sugar

Waffle iron

"Can a standard waffle iron be used or must it be a Belgian waffle maker?"

Make the waffle batter:  In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.

Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.

Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.

"I made them this morning and they are now my favorite waffles!!! I have been wanting to make gingerbread waffles or pancakes for quite a while and this recipe did not disappoint! My husband agrees! Served them with thick sliced bacon and real maple syrup. The recipe made 7 regular sized round waffles."

"I made these with coconut and almond milk and heaping spoonfuls of the spices and my famil loved them!"

For a kid-friendly project, make this Gingerbread House recipe from Food Network, equipped with gumdrops, licorice, peppermint and, of course, Royal Icing.

Gingerbread House

(1 stick) butter,

molasses corn syrup

baking soda

water

white chocolate

Gumdrops, licorice and peppermint,

(3-3/4 cups) powdered sugar, sifted if lumpy

almond extract, vanilla or lemon juice

FN_Beatrice Ojakangas Gingerbread House 4 Alt.tif

Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. 

Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. 

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. 

Bake at 375 degrees F for about 15 minutes until dough feels firm. 

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. 

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. 

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). 

Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house. 

Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

This recipe doesn’t work- it’s too dry- try adding eggs, or extra molasses- even water.

I experimented with this recipe and the house pattern (templates) numerous times until I got them just right. I can now practically make the dough and cut out the pieces in my sleep. I gave the whole thing a 4-star rating however, because I found that the templates were too small to cut out a front door and windows. I would rather have actual openings rather than piped ones, as in the photograph. I also added a chimney, going up the back of the house. I simply enlarged the templates, using heavy construction paper. I also added a gingerbread base, using one entire dough recipe. This enabled me to add a frozen pond, a curved path to the front door, etc. etc. Several tips: Use a long, sharp knife, preferably with a curved blade, to cut out the pieces (both in dough form and baked form). Rock the knife to make your cuts. Do not drag the blade. That causes a jagged, crumbling edge. If you do have jagged edges, an emery board is your best friend. When cutting out a door or windows or trees or any decorative shapes, use cookie cutters and leave the shapes in the dough, as with the house pieces. When your cake comes out of the oven, plunge the cutters in again and your windows, etc. will come right out, leaving a very clean edge. I used a Silpat mat and placed it in a sheet pan. It worked just fine. Dry, crumbly dough may be from packing too much flour in your measuring cup. Don't scoop out the flour. Spoon in and level it off and you should have a nice, pliable dough.

I have been making Gingerbread houses for years.  I decided to try a new recipe.  This recipe is outstanding.  My new go to gingerbread recipe.  Everyone loved it and the smell is devine!  I don't understand why some day it was crumbly and not taste.  This recipe is perfect for gingerbread cookies and  if you make it about 2 minutes longer it makes a very sturdy house.   

This was my first gingerbread house. The gingerbread was very sturdy and tasty.  Not at all crumbly like I read in other reviews. It was difficult to get the shapes precisely the right size but I think with more practice, it will come together even better next time.  For a first attempt, I was pleased with the recipe and my ability to make a cute if not perfect house.  After reading the reviews on the royal icing, I looked up my own recipe and it was perfect.  Just 3 egg whites, 2c sifted powdered sugar and cream of tartar.  It has to be stiff enough to have immediate gluelike properties.  Add more powdered sugar until it is stiff enough.  Be patient and take your time with all steps.  Very true that you need to re-trim the shapes after baking while still hot, which is difficult.  Kids had loads of fun decorating it after mom did all the hard work :)

Too dry and took 3 hours to make and when I put <span>water in it, it did not fix the problem.</span><div>Tastes Ok</div>

Tastes good but if you follow the recipe the “dough” is unworkable and dry

I don't know, but I made it two times and it both cases the "dough" came out like sand. Added some fluid but still, no cohesive mixture that I would call a dough. Feels like something is missing from the equation. Going to another recipe (The Joy of Cooking book). 

Where is templates...I don’t see the patterns?

thanks needed it for a school project, I don't know if I'm lucky or not but I will tell you...we will be put into groups and make one during school

LOVE this recipe! My gingerbread house turned out better than I expected. Will definitely use this recipe again in the future!

Give winter a warm welcome this year with a Gingerbread Cake Roll. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll makes December delicious.

Gingerbread Cake Roll With Eggnog Whipped Cream

cake flour

tsp baking powder

tsp sea salt (fine)

eggs (divided and at room temperature)

sugar

dark brown sugar (packed)

unsulphured molasses

vanilla (pure)

sugar (for dusting tea towel)

heavy whipping cream

Tbsp sugar

Tbsp eggnog

Gingerbread Cake Roll with Eggnog Whipped Cream

preheat oven grease and parchment paper pan

Preheat oven to 350 degrees. Grease a 10 x 15 inch jelly roll pan with butter, line with parchment paper then grease the top of the parchment. Set aside.

combine dry ingredients

Combine flour, ginger, cinnamon, cloves, nutmeg, baking powder and sea salt in a mixing bowl. Whisk until combined then set aside.

beat egg whites

In a separate bowl, beat egg whites with a whisk attachment until soft peaks form. Add granulated sugar then beat until peaks stiffen. Set aside.

beat egg yolks

In a separate bowl, beat egg yolks until until thickened, approximately 2 minutes. Add dark brown sugar, molasses and vanilla and beat until combined.

add flour mixture to egg yolk mixture

Add flour mixture to the egg yolk mixture, stirring with a spoon until combined.

fold in egg whites

pour batter into pan and bake

Pour batter into prepared jelly roll pan. Smooth with a spatula then bake for 8 to 10 minutes. Cake is done after it springs back when pressed with a finger.

dust towel with powdered sugar

While cake is baking place a tea towel on your counter and generously dust with powdered sugar.

turn hot cake onto towel and roll up

As soon as cake comes out of the oven, turn it onto the tea towel to release from pan. Gently remove parchment paper then roll the warm cake with the tea towel starting with a short end.

refrigerate

Refrigerate towel-wrapped cake for 3 hours.

Gingerbread Cake

beat whipped cream ingredients

Add heavy cream, powdered sugar and eggnog to a mixing bowl and beat until stiff peaks form.

Eggnog Whipped Cream

unroll cake add whipped cream reroll cake

Allow cooled cake a few minutes to come to room temperature after removing from the refrigerator then very gently unroll. Spread eggnog whipped cream on flattened cake then reroll without the tea towel.

cover and refrigerate 1 hour before serving

Cover loosely with plastic wrap and refrigerate for 1 hour before serving. If desired, dust with powdered sugar before slicing.

store in the refrigerator

Store covered cake roll in the refrigerator up to 3 days.

Assembly

How to make a homemade gingerbread house! Get in the holiday spirit with this fun family project.

How To Make A Gingerbread House

all purpose flour

(12 Tbsp) butter, softened

brown sugar

dark molasses

"My sister and I made gingerbread houses for about 3 years and they turned out pretty nicely (this was several years ago). Last year I attempted to make one w\/a friend and it was awful, I attributed it to the recipe. This year I'm building one alone and after researching recipes found two and compared them. Having said all that and after reading the comments, both recipes are the identical except this one only uses 1 1\/2 STICKS of butter instead of 1 1\/2 CUPS. I wonder if that could be the reason for the crumbly dough. I'll find out this weekend when I start the process. :-)"

How to Make a Gingerbread House

Whisk together the dry ingredients in a large bowl, set aside.

Make butter, sugar, egg, molasses mixture:  Using an electric mixer, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses and water until well combined.

Combine wet and dry ingredients, knead the dough: Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.

Divide the dough, wrap and chill it: Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight.
You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

Make the Gingerbread Dough

Create a gingerbread house pattern by cutting out pieces of stiff paper (like that of a manila folder) or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces.
The following links are to gif images of the pattern that we used to make these houses. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own.
Roof Pattern
Side and Chimney Pattern
Front and Back Pattern

Create and Cut Out Pattern Pieces

Prepare oven and cookie sheets: Preheat oven to 350°F, with the oven rack in the middle. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat.

Roll out dough: Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour.
Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4-inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out.
If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.

Cut out shapes in dough with pattern pieces: Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently.

Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets.
If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet.
Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.
You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm.

Bake: Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6-8 minutes for the small pieces.
Rotate the cookie sheets half way through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.

Trim pieces while warm: While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.
Remove pieces to cool directly on racks to cool completely.

Make the Gingerbread House Pieces

Royal icing is not only used for decorating, but it is the mortar that holds the gingerbread pieces together to form the house. The following proportions should make enough icing for both the mortaring step and for decorating for one gingerbread house.

2 large egg whites
2 2/3 cup powdered sugar, divided

 Whisk together until smooth the egg whites and 1 1/3 cups of the powdered sugar.

Cook mixture if concerned about raw eggs: If you are planning to eat your gingerbread house, and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a microwave for several seconds (30-40), or in a double boiler, until the mixture reaches a temperature of 160 degrees, but not higher than 175°F. You can also use pasteurized dried or liquid egg whites.

Add more powdered sugar, beat to stiff peaks: Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.

Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.

Pipe with pastry bag or cut freezer bag: When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.

Make Royal Icing

This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying.

Pick and line a base: Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.

Mortar the sides of the house with royal icing: Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces.
Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary.
Repeat with the other short edges of the side pieces and the remaining front/back piece.
Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base.
Let set for at least an hour before attempting to add the roof pieces.
 
 
If any of the gingerbread house pattern pieces breaks, as can happen easily when working with what are essentially cookies, most likely you can repair them.
On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing.
We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser.

Mortar in the roof with royal icing: Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides.
The roof pieces are a rectangular shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house.
It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end.
Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands.
Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating.

Mortar the chimney with royal icing: The dimensions of the chimney can be a bit tricky because of the angle of the roof.
Although you may have cut your chimney out of a pattern, these small pieces likely have spread a bit through cooking, and you may have to use a chef's knife to cut the pieces and adjust the angles of the pieces so they align better with the roof.
It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable.
Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process.

Construct the Basic House, Mortaring the Pieces Together with Royal Icing

This step requires a trip to the candy section of your local grocery store. You can decorate your house with whatever types of candy pleases you.
Be careful taking kids along to the store however, as you will invariably buy more candy than you actually need (though they do have the best ideas of what candies would be good for various decorative effects).
 
Red hots are really practical, as are small gumdrops, and candy canes. Chocolate truffles can be used to create a stone wall around the house, and waffle-patterned cookies can be used for roof tiles.
Pipe royal icing to make decorative designs around the walls of the house and roof. Use royal icing to "glue" pieces of candy to the house.

Decorate the Gingerbread House

"I made two batches separately and it actually made so much that I was able to make 8 extra gingerbread men and still have a whole extra disc left over.\r\n\r\nEverything turned out great. The roof is huge, but if you have helping hands and let it set like the recipe says you'll be fine!"

"I've been using this recipe for 10 years now and we bake multiple houses for all of our family and friends to decorate. So easy and delicious and they are perfect every time!"

"There is something wrong with the wet ingredient ratios. Either there is not enough butter, or not enough water. \r\nI followed the recipe exactly,  taking care to double check my measurements. I ended up with very dry, crumbly powder. \r\nI mixed it for a solid 10min, but it still crumbled into nothing when i tried to make a ball. So i added more water until it formed a propper consistency. It was still a bit dry, but able to hold its shape in ored to be chilled. \r\n I have bery low expectations for the results, but I will see it through and find another recipe for my other cookies."

"Liked it a lot. Burnt a little, but was because of the pan. First time making to, turned out great"

Upgrade your holiday cocktail game with this easy Gingerbread Eggnog recipe from Delish.com.

Gingerbread Eggnog

cinnamon sugar

c. eggnog

c. vodka

c. Kahlúa

ground ginger

Whipped cream, for topping

I’ve made this cocktail twice .it was easy to make and easier to drink . Be careful,it’s strong and very yummy 😋

I was pleasantly surprised, this was really good.  It doesn't taste strong but it is, so beware. I would make this again.

I quadrupled the recipe and made it in a big water jug for Thanksgiving.  Worked perfectly and was delicious!

I'm making this cause it looks yummy. Plus I luv Kahlua. Wonder though, if I can find lactose eggnog. Ok, the search is on. Woo-Woo!

This easy gingerbread  recipe is great for baking with children, and it makes a lovely homemade Christmas present. Make gingerbread men or any other shape!

Each serving provides 161 kcal, 2g protein, 25g carbohydrates (of which 11.5g sugars), 6g fat (of which 3.5g saturates), 0.7g fibre and 0.3g salt.

Gingerbread Men

350 grams/12 ounces plain flour, plus extra for rolling out

tsp bicarbonate of soda

grams/4½oz butter

free-range egg

golden syrup

writing icing (optional)

cake decorations (optional)

Gingerbread men

The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.

Gingerbread Cookies 101

allspice

black pepper

(1 stick) unsalted butter,

vegetable shortening,

unsulfured molasses

Royal Icing (recipe follows)

confectioners' sugar

egg-white powder

The Best Gingerbread Cookies

Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.

This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.

When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.

Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.

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