Meringue powder is pricey so I made Royal Icing instead with confectioners sugar, egg whites and lemon juice. Find a recipe you like! Small candy canes can be an adventure to find, so purchase early in the season. These cookies dry out quickly so eat soon after making or use for decorating. Our grandchildren had a wonderful time decorating these cookies and left some on plates for Santa and Rudolph, who loved them very much!
- 1 (14.5-oz.) package gingerbread mix
- 1 teaspoon meringue powder
- 1/2 teaspoon hot water
- 1 (12-oz.) container ready-to-spread fluffy white frosting
- Decorations: 32 miniature candy canes, 32 licorice candies, 16 sour cherry candies
- 1. Prepare gingerbread dough according to package instructions for gingersnap cookies.
- 2. Roll dough out on a lightly floured surface, and cut into 3 1/2-inch ovals, using an egg-shaped or oval cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.
- 3. Bake at 375° for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks, and let cool 30 minutes.
- 4. Stir together meringue powder and 1/2 tsp. hot water until combined; stir in frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe 1 dot of frosting mixture at top of 1 cookie; press straight ends of 2 candy canes into piped dot to form antlers. Pipe 2 dots in center of cookie; press 1 licorice candy in each dot to form eyes. Pipe 1 dot at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat procedure with remaining cookies, frosting mixture, and candies. Let stand 24 hours to dry, if desired.
- Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Betty Crocker Fluffy White Whipped Frosting.
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