Ginger Dough for Edible Ornaments.
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Heat 1/3 Cup brown sugar & 1/3 Cup white sugar, until they both begin to melt.
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Add 1/3 c. molasses, 1/3 c. maple syrup, 2 tsp ground ginger, 1 1/2 tsp. cinnamon, 1/2 ground cloves and bring mixture to a boil.
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Add 1 1/2 tsp. baking soda and immediately pour the whole mixture over 2/3 c. butter which is sitting in a large bowl. Stir until the butter is melted and every thing is combined.
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Mix in 1 lightly beaten egg. Now beat in 4 1/2 to 5 1/2 cups of flour, or
enough to make a good stiff dough. Knead it for several minutes. -
When molding the dough into cookies, at first keep the shapes small, or
large and flat. Work on a piece of foil so that what you’ve made doesn’t
have to be moved around too much but can go directly into the oven. Bake at 325 for 10 to 20 minutes. depending on size. Bake before icing.
Houses can be made by baking slabs of dough, then decorating lavishly with
wafer shutters, gumdrop rooftops and the like. They can be glued together
with a paste made of confectioners sugar, a few drops of water and an egg
white. Icing is simple. Make a mixture not too thick with 1 c.
confectioner’s sugar, an egg white and enought water to make a smooth paste thin enough to paint on with. Icing can be tinted in several small bowls
with a drop of food coloring in each bowl. To make the icing shiny, add a
tablespoon of corn syrup. Remember, this special dough like clay, can be
molded into horses, Christmas tree ornaments, smiling suns - in fact
anything.
Best of all it is Edible