(The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe 3 to 5 minutes. In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Meringue powder is available from Adventures in Cooking (1-80) and The Baker's Catalogue. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing just follow the directions on the package. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.ĭried egg-white powder is also available by mail order from The Baker's Catalogue, 1-80.
#EASY ROLL OUT GINGERBREAD COOKIE RECIPE TRIAL#
Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. When using a pastry bag, practice your decorating skills before you ice the cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites. This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.) Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.īake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes.
Gently knead the scraps together and form into another disk. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. For softer cookies, roll out slightly thicker. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour.
Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. (The dough can be prepared up to 2 days ahead.) Refrigerate until chilled, about 3 hours. Divide the dough into two thick disks and wrap each disk in plastic wrap. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
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