Gingerbread

227 g unsalted butter, softened at room temperature 
3/4 cup packed light brown sugar 
1 egg 
1/2 cup dark molasses (not blackstrap) 
1/2 teaspoon pure vanilla extract 
3 1/4 cups cake flour (too soft, plain flour will do) 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1 teaspoon ground cinnamon 
2 teaspoons ground ginger 
1/4 teaspoon ground cloves 

Royal Icing: 
2 cups or more confectioners' sugar 
3 tablespoons milk 
1 teaspoon egg white* 
Decorating: 
Raisins, as needed 
White chocolate chips, as needed 
Various food coloring 
Various colors of sanding sugar 

Equipment: Pastry bag fitted with small, round tip; cookie cutters in the shape of gingerbread men and women, dreidels, Christmas tree ornaments, and snowflakes; wire, string or yarn for stringing 

Make the Gingerbread: 
In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix. 
Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours. 
Preheat the oven to 180 degrees C. 

Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters. 

To make the Royal Icing: In a mixer, blend the confectioners' sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency. 


by jc_mum