2tbspwhite vinegar(tenderizes the dough; you don't taste it!)
½tspcream of tartar
5egg whites (or 12 tbsp pasturized egg whites)
No-Spread Chai Gingerbread Cookies
In a large bowl, sift together the flour, salt, baking soda, and spices.
In the bowl of a stand mixer, cream together the shortening and sugar with the paddle attachment. Then, add the egg and combine for another minute or so.
Next, add the molasses, honey, and vinegar to the bowl. Mix on medium until combined.
On low, slowly add the dry ingredients to the mixer. Don't over combine the ingredients, just mix until everything is wet.
Wrap the dough into two discs, covered in plastic wrap, and let it chill in the refrigerator for three hours. This gives the dough time to rest and come together, making the cutting process easier, as well as letting the flavors soak into the dough.
Once your dough is chilled and easily manageable, roll it out on a piece of parchment paper or a silicone mat to no thicker than 3/16". Cut as needed using cookie cutters or a pastry knife, and transfer carefully to a baking sheet.
Traditional cookie-sized pieces will take about 8-10 minutes to bake in an oven preheated to 375°F. Adjust the time accordingly for smaller or larger pieces, watching carefully for doneness. Let cool on the baking sheet until you can remove them to a cooling rack.
In the bowl of a stand mixer, use a spatula to combine all ingredients. Once the powdered sugar is wet, turn your mixer on with the whisk attachment, starting with low, then moving to high speed. Combine for two minutes or until shiny, taking care not to over whip and incorporate too much air into the icing.
Add your vanilla to the icing and mix until, just until combined.
Immediately cover royal icing with plastic wrap, and keep it covered at all times unless you are using it directly. Make sure, when covering, to press the plastic wrap down onto the surface of the icing.
No-Spread Chai Gingerbread Cookies https://lexisrose.com/cookie-tea-set-teabags/