Last year the kids and I spent an early morning making the Palmer Gingerbread Castle. And for the first time ever, the entire castle was eaten because it actually tasted good!
E was really into patterns. And G was really into eating those patterns (even though it was 8am).
This year, alack, I have no pictures, but we made gingerbread men at our friend's house in Takao. I used buttercream frosting instead of royal. When powdered sugar is so hard to come by, it's best to use it wisely. The recipe came through again, even though I forgot the ginger and had to use a mixture of nutmeg, cloves, and cinnamon. I might just make it again since I love ginger cookies.
5 1/4 c all purpose flour
1 T ginger
2 t baking soda
1 1/2 t allspice
1 t salt
2 cups packed dark brown sugar
1 c butter, softened
3/4 c dark corn syrup
1-combine flour, ginger, baking soda, allspice, and salt in med bowl
2-beat brown sugar and butter in large bowl at med speed of electric mixer until fluffy. beat in corn syrup and eggs. gradually add flour mixture. beat at low speed until well blended. cover; refrigerate about 2 hours or until firm. bake 375 degree oven 10-12 min or until done.