mortars and pestles was SC - mustard recipes

[helen]

GINGERBREAD COOKIES
             Makes about 16 large cookies


                6 cups sifted all-purpose flour
                1 teaspoon baking soda
                1/2 teaspoon baking powder
                1/2 pound (2 sticks) unsalted butter
                1 cup dark brown sugar, packed
                4 teaspoons ground ginger
                4 teaspoons ground cinnamon
                1 1/2 teaspoons ground cloves
                1 teaspoon finely ground black pepper
                1 1/2 teaspoons salt
                2 large eggs
                1 cup unsulfured molasses

             1. In a large bowl, sift together flour, baking soda, and baking
powder.                Set aside.

             2. In the bowl of an electric mixer, cream butter and sugar until
fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture;
combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at
least 1 hour.

             3. Heat oven to 350 degrees. On a floured work surface, roll dough
to a 1/8-inch thickness. Cut  into desired shapes with cookie cutters. Transfer
to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake 8 to 10
minutes, or until crisp but not darkened. Let cookies cool on wire racks, then
decorate as desired.

             Note: If cookies are to be hung, make a hole for the cord or hook
by poking the cookies with a toothpick or skewer as soon as they come out of the
oven. Reinsert skewer while decorating so icing doesn’t fill hole.





             ROYAL ICING
             Makes 6 cups


                1 pound confectioners’ sugar
                5 tablespoons meringue powder or 2 egg whites

             Combine confectioners’ sugar and meringue powder or egg whites in
the bowl of an electric mixer fitted with the paddle attachment. Set on low
speed. Add a scant 1/2 cup of water drop by drop.
             For a thinner consistency, usually used as foundation, add more
water. A thicker consistency is generally used for further embellishing. The end
result will form a ribbon that, at the count of five, should disappear.

             Note: Raw eggs should not be used in food prepared for pregnant
women, babies, young children, or anyone whose health is compromised.







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