MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Politically Correct: Gingerbread People
Categories: Cookies, Desserts, Snacks
Yield: 42 Servings

3 c Flour
1/2 ts Sea salt
1 tb Baking soda
3/4 c Butter
1 c Brown sugar
1/2 c Molasses; NOT blackstrap
1 lg Egg
1 tb Fine grated fresh ginger
1 tb Ground ginger
1/2 ts Ground allspice
1 1/2 ts Ground cinnamon
1/2 ts Ground black pepper
1/2 ts Ground cloves
1/4 ts Ground cardamom

MMMMM----------------------ICING & ASSEMBLY---------------------------
2 Egg whites
2 ts Lemon juice
2 c Powdered sugar; sifted
Dragees or other decorations
- as desired

In a large bowl, mix the flour, salt and baking soda.

In the bowl of a standing mixer, or in a large bowl using
a hand mixer, cream the butter and sugar, 2 to 3 minutes.
Mix in the molasses until incorporated, then the egg. Mix
in the grated and ground ginger, allspice, cinnamon,
pepper, cloves and cardamom until combined. Wrap the dough
in plastic and chill for at least two hours -- and up to
one week.

Heat the oven to 375øF/190øC. Take half of the dough and
roll out on a floured work surface to slightly less than
1/4". Using cookie cutters in the desired shape, cut out
the dough and place the shapes on a cookie tray lined
with parchment, about 1" apart. Bake about 10 minutes,
or until the edges of the cookies begin to color
slightly. Do not over-bake. Cool cookies thoroughly on
racks before frosting.

ROYAL ICING AND ASSEMBLY: Place the egg whites and lemon
juice in the bowl of a standing mixer (or in a mixing
bowl, if using a hand mixer) and mix until combined.

Gradually add in the sugar, mixing until well combined.
Pipe onto cookies with a piping bag (remember to cover
the unused portion of the icing with plastic wrap to
prevent drying out). Garnish the cookies as desired with
decorations, then dry at room temperature until the
icing is hardened.

Store in airtight containers for up to 3 weeks at room
temperature.

Servings: 3 1/2 dozen

From: Amy Scattergood.

From: http://www.latimes.com

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