1 package (14.5 ounce) gingerbread cake and cookie mix
1/4 cup butter or margarine,melted
1 egg
1 package (16 ounces) confectioner's sugar
3 tablespoons meringue powder, such as Wilton's
7 tablespoons warm water
1/2 teaspoon almond extract
Red, green and yellow concentrated food coloring, such as Wilton's
Preheat oven to 350 degrees. At low speed beat gingerbread mix, butter and egg until smooth. On lightly floured surface roll dough to 1/4 inch thickness. With a 5 inch gingerbread cookie cutter, cut out shapes, rerolling dough as necessary.
Place on ungreased baking sheets 1 inch apart. Bake 8 to 10 minutes or until baked through. Cool 5 minutes. Transfer to rack; cool.
At low speed beat sugar, meringue powder, water and extract until glossy, 5 minutes. If icing is too thick, beat in additional warm water one tablespoon at a time. If icing becomes too thin, beat in additional confectioners' sugar.
In separate bowls tint icings as desired. Transfer icings to separate plastic food storage bags with 1/8 inch hole snipped in corner of each. Pipe icing onto cookies as desired; let dry, 1 hour.
Makes 18 cookies. You can join Unsolved Mysteries and post your own mysteries or
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