In honor of our upcoming 30th Wedding Anniversary this December 26th, we created the likeness of the church in which we were married. From photos of the church we made an approximate drawing in Corel Draw and then used the CO2 Laser to cut out the pieces from the gingerbread sheets we cooked. The stained glass windows were made with Isomalt and food coloring applied with toothpicks. Our wedding photos is seen inside the front door.

Gingerbread Recipe

This recipe will only yield 6 cups of dough.

DOUGH

1. 1 cup Crisco
2. 1 cup sugar
3. 1 tsp. baking powder
4. 1 tsp salt
5. 1 cup unsulphered molasses
6.  1 tsp ground ginger
7. 1 tsp cinnamon
8. 5 cups flour
9. 4 Tbs or more water

MIX the first seven ingredients until well blended.  Add the flour and water and blend on low until a dough forms.  This is where you will see if you need more water.  Roll the dough onto a piece of parchment over a one-sided or no sided cookie sheet.

BAKE at 350 for 10-15 minutes (you will need to test your oven to see how long cookies need to be firm)

COOL cookie directly on heat safe counter so it will stay flat and not be affected by cookie sheet.

FROSTING

1. 3 large egg whites
2. 4 ¾ cups powdered sugar
3. ½ cream of tartar

Beat egg whites and cream of tartar with electric mixer at medium speed. Add the powdered sugar in small amounts and beat on high 5 minutes until the mixture is thickened.  Use immediately or refrigerate and cover until use within a day or two.