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Gingerbread bells

Servings:
Makes 3 dozen Servings
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Ingredients

  • 3 1/2 cup all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 3/4 cup packed dark-brown sugar
  • 1/2 cup ˙(1 stick) unsalted butter, room temperature
  • 1 cup large egg
  • 2/3 cup unsulfured molasses
  • 6 cup confectioners
  • 1/2 cup pasteurized egg whites
  • 3/4 teaspoon cream of tartar

Preparation

Baking Directions:

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.

In a large bowl, using an electric mixer, beat brown sugar and butter on medium-high until light and fluffy, 3 minutes.

Add egg and molasses and beat to combine.

With mixer on low, gradually add flour mixture and beat to combine.

Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.

Preheat oven to 350 degrees F, with racks in upper and lower thirds.

Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness.

Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes.

With a 3 ½ inch bell-shaped cutter, cut out dough (reroll scraps, if desired).

Place cookies, 1 inch apart, on 2 parchment-lined baking sheets.

Bake until cookies are firm and edges begin to brown, 14 minutes, rotating sheets halfway through.

Transfer cookies to wire racks and let cool completely.

In a large bowl, using mixer, beat confectioners' sugar, egg whites, and cream of tartar on low until combined.

With mixer on high, beat until icing is whipped and opaque, 4 minutes.

Thin with water as needed to make a stiff but spreadable icing.

Divide icing among bowls; tint with food coloring.

Transfer icings to large separate zip-top bags and snip 1/8 -inch hole in one corner of each bag.

Frost cookies in one color, then pipe horizontal lines in a different color; drag a toothpick up and down through lines.

Let sit until icing is set, 2 hours.

(Store in airtight containers, up to 1 week.)

Active time: 1 1/2 hours Total time: 2 hours + cooling