3 C flour
1 1/2 t baking powder
3/4 t baking soda
1/4 t salt
1 T ginger
1 3/4 t cinnamon
1/4 t cloves
3/4 C brown sugar
1 large egg
1/2 C light Karo syrup
2 t vanilla
In a mixer, mix dry ingredients. Incorporate butter. Add sugar and egg. Then vanilla and Karo. If too "sandy", add more Karo, 1 T at a time until dough forms. Use sprinkled flour to help form cookies and prevent it sticking to your hands.
Using a Pampered Chef or other cookie mold, press the dough into a floured mold, only one mold at a time. Do not oil the mold as the dough will stick to it. As you quickly turn it over with your hand underneath to catch the molded cookie, then carefully place on a parchment lined cookie sheet, 1.5" apart. Bake in preheated oven of 375 degrees for around 10 minutes.
You can make this ahead of time for easy use.
Combine 3 egg whites, at room temperature, 1 lb powdered sugar, 1 t vanilla and 1/2 t cream of tartar. Beat with mixer for 7 to 12 minutes or until frosting has very stiff peaks. Keep frosting covered with damp cloth at all times to prevent crust from forming. Makes about 3 cups.
Use this frosting as glue to make house or other structure.
Decorate with candy and chocolate.
1/2 t sea salt
2 T coconut oil
Pulse all ingredients in a food processor until it becomes a ball. Press into 9" tart pan or pie plate using wet fingers. For unbaked pies, bake at 400 degrees for 8-10 minutes or until slightly golden. Fill with filling and continue with your own recipe. For baked pies, fill will filling and bake to recipes directions.