3/4 cup unsalted butter, sweet, but not hot
1/4 cup brown sugar
1 tablespoon ginger
1 teaspoon cinnamon
1 tsp. zest of lemon, finely chopped, grated
1/2 tsp. grated orange peel, finely chopped
3/4 cup molasses
1/3 cup honey
2 eggs, beaten
3 to 4 cups of flour
1 tsp. baking soda
1/4 teaspoon of salt
Cream butter and sugar in a large bowl and beat in the zest and spices. Heat the molasses and honey to boiling, then leave to cool for 10 minutes. Mix the molasses in the butter, then beat in the eggs. Sift flour 3 cups with soda and salt and add to the dough. Incorporate as much of the rest of the flour as needed to obtain a soft dough (feels like a baby background). Shape into ball and cover with plastic wrap. Refrigerate until cold, at night.
Roll of 1/3-inch thick, cut dough into desired shapes and brush with lightly beaten egg white. Bake at 350 degrees for 12 to 15 minutes on a greased plate. Do not leave the Brown edges. Let cool 10 minutes. Decorate with a very stiff royal icing (recipe below) channeled over cookies fully cooled.
Because of 3 dozen cookies.
10 large egg whites2 ml fresh lemon juice3 cups confectioners (powdered or icing) sugar, siftedFood, coloring, if desired
In the bowl of your electric mixer (or with a hand mixer), beat the whites of eggs with lemon juice. Add sifted powdered sugar and beat at low speed until smooth and combined. Add, food coloring if you wish. For immediate use, transfer icing to a Pocket pastry or rugged storage bag and pipe as you want. Store in an airtight container as icing hardens when it is exposed to air. Cover with plastic wrap in place.
Gives approximately 3 cups.
[Recipe via Lebkuchenherzen (gingerbread hearts)]