INGREDIENTS

INSTRUCTIONS

Tint the royal icing red, yellow, blue and green and leave some white also.
Heat oven to 350 degrees. Roll dough into a 15 x 10 rectangle between 2
sheets of waxed paper. Place on baking sheet or tray and chill in freezer,
about 10 minutes to firm slightly. Remove top sheet of paper; trim bottom
sheet or waxed paper to form 1/2" border. Slide dough, waxed paper side
down, onto a jelly roll pan.
Bake 12 to 15 minutes, or until firm when pressed with fingertip. Cool 5
minutes and invert onto large wire rack. Peel off waxed paper and cool
completely. Transfer to large cutting board and cut gingerbread into
quarters. Cut gingerbread to make the different building shapes.
To decorate: Transfer tinted icings to pastry bags fitted with writing tips
(#3) or quart sized plastic food storage bags (snip off one tiny corner off
each bag after filling with icing.) Decorate gingerbread with icing,
candies, sprinkles, cereal, cookies and nuts, using the photograph as a
guide or create your own designs.
Stand the gingerbread buildings upright by propping them from behind with a
stack of 3 wafer cookies glued to the back. Royal icing serves as both a
decoration and as a "glue."
Recipe by: Parents Magazine 12/96
Posted to MC-Recipe Digest V1 #906 by AceySta@aol.com on Nov 13, 1997

A Message from our Provider:

“Buy into the firm foundation – Jesus!”