Posted: Dec 21, 2012 2:26 PM by Van Nguyen
Updated: Dec 21, 2012 2:29 PM
TUCSON - Today on News 4 Cooks at noon, Pastry chef Daniel Mangione from the Ritz Carlton joined us to make a Gingerbread Teepee.
Here are the ingredients:
Gingerbread Dough for Teepee
1 cup butter, softened
1 cup brown sugar
1-1/3 cups molasses
8 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1.Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces.
3. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place pieces 1 inch apart onto parchment-lined cookie sheets. Refrigerate for 15 minutes. Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Icing / House Glue
2 pounds confectioners' sugar
1 teaspoon cream of tartar
6 egg whites
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth and plastic wrap until ready to decorate.
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