Gingerbread Sleigh Pt 1 - BigOven 645

Gingerbread Sleigh Pt 1

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Try this Gingerbread Sleigh Pt 1 recipe, or contribute your own. "Cookies" and "Holidays" are two tags used to describe Gingerbread Sleigh Pt 1.


Ingredients

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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
1/2 ts Ground cinnamon
1 ts Ground cloves
1 oz Clear red hard candy,
Finely
Crushed
ROYAL FROSTING
2 Egg whites
3 c Sifted powdered sugar
1/2 ts Vanilla
1/4 ts Cream of tartar
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
1/2 c Shortening
2 1/2 c All purpose flour
1/2 c Sugar
1/2 c Molasses
1 Egg
1 tb Vinegar
1 ts Baking Powder
1 ts Ground ginger
1/2 ts Baking soda

Original recipe makes 4 Servings

Servings  

Preparation

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. From: Pat Stockett Date: 12-14-96 Cooking Posted to MM-Recipes Digest by Helen.Peagram@salata.com (Helen Peagram) on 98

Calories Per Serving: 1191 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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where is the pattern for making this
loren711 5 years ago
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