Try your hand at making skeletons WITH royal icing (photo © Grandma’s Molasses | Facebook.
If you only use your gingerbread people cookie cutters for Christmas, you’re missing out on another holiday application: gingerbread skeletons for Halloween, the skeletons piped on with royal icing.
We don’t have the skill that of the professional who created these nifty skeleton designs, but we used the opportunity to practice, practice, practice (and although we still need a lot of practice, the cookies taste great). You can also try a paint brush instead of piping.
For The Gingerbread
1. CREAM the butter and sugar together with an electric mixer until light and fluffy. Add the molasses and beat well. Add the egg and vanilla and beat again to thoroughly combine.
2. SIFT the dry ingredients together in a separate bowl. Add to creamed mixture and stir until thoroughly combined.
3. DIVIDE the dough into three balls and flatten slightly. Wrap each ball in plastic wrap and chill thoroughly: at least an hour (or you can do this part a day in advance).
4. ROLL out the dough and use your cookie cutter to create the forms. Bake at 350°F for 9 minutes. Cool and ice.
5. MAKE the icing: Sift the powdered sugar and cream of tartar in a bowl. Using an electric mixer, beat in the beaten egg whites, for about 5 minutes or until the icing is thick enough to hold its shape. Use immediately.
Comments are closed.