Gingerbread Dough
1 cup (250 mL) shortening
1 cup (250 mL) granulated sugar
2 eggs
3/4 cup (175 mL) fancy molasses
1/2 cup (125 mL) blackstrap or cooking molasses
6-1/4 cups (1.55 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground cloves
• In large bowl, beat shortening with sugar until light and fluffy. Beat in eggs, 1 at a time. Beat in fancy molasses and blackstrap molasses.
• In separate bowl, whisk together flour, ginger, baking soda, salt, cinnamon and cloves. Using wooden spoon, stir into molasses mixture in 3 additions, stirring until crumbly.
• Using hands, press dough together until smooth. Divide in half; press each half into 3/4-inch (2 cm) thick rectangle. Wrap each rectangle separately in plastic wrap and refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days; let stand at room temperature for 15 minutes before rolling.)
Makes 1 batch
Royal Icing
1/2 cup (125 mL) water
1/4 cup (50 mL) meringue powder
4-2/3 cups (1.15 L) icing sugar
• In large bowl, beat water with meringue powder until foamy, about 2 minutes.
• Beat in icing sugar, 1 cup (250 mL) at a time, until stiff peaks form when beaters are lifted, about 4 minutes. Cover with damp towel to prevent drying out. (Make-ahead: Overwrap damp towel–covered icing with plastic wrap; refrigerate for up to 1 day. Beat well before using.)
Makes 1 batch, about 3 cups (750 mL)
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