Gingerdeadmen

Gingerdeadmen Ingredients
1 1/2 cups unsalted butter, softened
1 1/2 brown sugar
1 1/2 cups molasses
1/2 cup water
6 1/2 cups flour
1 1/2 teaspoons baking soda
4 teaspoons cinnamon
3 teaspoons ginger
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoons allspice
1 teaspoon cardamom 


Cream together the butter and sugar until fluffy, add the molasses then the water and beat until blended.
Combine 6 cups of the flour with the soda and spices, reserving the last half cup of flour for blending if necessary. (It depends so much on the type of flour used. I usually reserve the last cup to cup and a half and blend until the dough is workable, but no more. Too much flour makes a really hard cookie - great for house building, not for eating.)

The only gingerbread cookie recipe I've ever really known came from my mothers old standard Betty Crocker cookbook, a version of which I have, though not the same. It is a huge recipe - the original calls for 7 cups of flour..., great for making gingerbread houses, but a lot when making deadmen. 

I change the spices every time I make it - but I really like the ones I made this time - spicy, a nice bite, and perfect for dipping in coffee - or milk..or whatever..

lining up the chalk body outline, and waiting for the dough to chill

I baked for what seemed like forever...



and ever






and ever



and ever



and ever

Then I drew little skeletons in royal icing for what really was like forever.

 For Royal Icing:

1 egg white

1 cup confectioners sugar

1/8 teaspoon cream of tartar

1/4 teaspoon almond extract

Beat all the ingredients together until stiff peaks form and don't fall. 

I used a sandwich bag as a piping bag - 

just snipped a small corner off, 

which was perfect for piping small bones.