Gingerbread Sled

For 6 sleds, Gingerbread Sled keeps the list centered on baking soda, salt and ginger. Set aside about 255 minutes.

• Yield 6 sleds
• Ready in 255 minutes
• Prep 240 minutes
• Cook 15 minutes

Ingredients

For the Gingerbread

• 7 cups ( 994 g ) flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• ⅓ cup shortening
• 1 cup ( 212 g ) brown sugar
• 1 ½ cup ( 510 g ) dark molasses
• ⅔ cup cold water

For the icing

• 3 egg whites at room temperature
• 1 pound powdered sugar
• 1 teaspoon cream of tartar

Instructions

1. Stir together dry ingredients and set aside.
2. In a large bowl, use mixer to beat shortening, brown sugar and molasses until well combined. Stir in water.
3. Beat in flour mixture gradually. When dough becomes stiff, work in remaining flour mixture with wooden spoon, mixing well.
4. Wrap and chill dough several hours.
5. Divide dough in thirds. Roll out on floured surface to 1/8 to 1/4-inch thick. Place patter on dough and carefully cut out with small pointed knife. Reverse pattern for cutting 2nd side of the sleigh.
6. Place pieces on greased and floured cookie sheets and bake 15 minutes at 350 degrees.
7. **Rolling the dough about 1/8-inch thick, I can make around 8 sleds per batch of dough.
8. For the icing, beat 8-10 minutes or until medium peaks form. Keep bowl covered with a damp towel so that the icing does not get hard.
9. Assemble the sleighs the night before decorated (if you can't do the night before, at least allow 5-6 hours for sleds to dry). Store extra frosting in the refrigerator wrapped in plastic wrap.

Let the center settle before you cut it, or the slices will slump.