Gingerbread Place Cards
Yield: 20 place cards Prep 1 hr 40 mins Chill 2 hrs Bake 350° 7 mins to 9 mins per batch Stand 3 hrs Start to Finish 6 hrs 40 mins
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 recipe Royal Icing
- Gel paste food coloring
- Crystal sugar
1. Whisk together flour, ginger, cinnamon, cloves, salt and baking soda in a bowl; set aside.
2. In a mixer bowl, beat butter and sugar until fluffy, 3 minutes. Beat in egg and molasses. Add flour mixture and combine. Halve dough, wrap in plastic wrap and chill 2 hours.
3. Heat oven to 350 degrees F. Roll dough to 1/4 inch thick on floured surface. Using a crimped pastry wheel or knife, cut a 2-by-4-inch rectangle for each place card. Also cut enough small holiday shapes for the place cards. (Dough scraps can be rerolled up to 2 times.) Place on baking sheets and bake until set, 7 to 9 min. Cool completely.
4. Color 1 cup Royal Icing red. Place red and 1 cup white icing in two pastry bags with tips. Ice place cards and cookies with simple designs and decorate with crystal sugar. Adhere holiday cookies to place cards with icing. Allow icing to set completely, about 3 hours. Makes 20 place cards.
- Fat, total(g)5,
- sat. fat(g)3,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 2-1/2 cups Prep 5 mins Start to Finish 15 mins
- 1 pound confectioners sugar
- 5 tablespoons meringue powder or powdered egg whites
- 1/3 cup water
- gel paste food coloring
1. Mix together sugar, meringue powder and 1/3 cup water on low speed to soft peaks, scraping down sides of bowl, about 10 minutes. (If not using immediately, store airtight at room temperature up to 3 days; stir before using.)
2. Divide into bowls and color icing as desired. Transfer immediately into piping bags. Makes 2-1/2 cups.