*  Exported from  MasterCook  *
                       Gingerbread Icing and Assembly
 Recipe By     : TASTE OF HOME DEC/JAN 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Holiday
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      cups          confectioner’s sugar
    6      Tablespoons   meringue powder*
      3/4  cup           warm water
                         decorating bag
    1      Large         dot #12 decorating tip
                         Spice jars
                         Candies and cookies for decorating
 In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on
 low until blended. Beat on high for 8-10 minutes or until stiff peaks form,
 adding additional water 1 Tablespoon at a time, if needed. Place a damp paper
 towel over bowl and cover tightly until ready to use. *Meringue powder is
 available where cake decorating supplies are sold, or you may contact Wilton
 Enterprises, 2240 W. 75th St., Woodridge, IL 60517; 1-708-963-7100. To
 assemble frame of the house: test your cookie pieces to make sure they fit
 together snugly. If necessary, file carefully with a serrated knife or an
 emery board to make fit. Fill decorating bag two-thirds full with icing.
 Beginning with the front of the house, squeeze a 3/8 wide strip of icing onto
 the bottom edge of the front piece. Position on the cookie base, 3 from the
 front edge of the base. Prop it upright with spice jars for 2-3 minutes or
 until icing hardens; remove jars.
 To add the sides, squeeze icing on lower edge of one side piece and side edge
 of the front piece. Align pieces at a right angle, making sure they are as
 tight as possible. Repeat with the other side. To add the back: squeeze icing
 on the bottom and side edges of the back piece; position with the other
 assembled pieces. For add stability, squeeze icing along the inside edge of
 all pieces and corners. To assemble the roof: working with one side at a time,
 squeeze icing on the upper edge of the slant of the front and b back pieces on
 one side. Also squeeze icing on the adjoining side piece. Carefully place roof
 piece on the slants so that the roof’s peak is even with the points of the
 front and back (There should be an overhand of 1/2"). Repeat with other side
 of the roof. To decorate: add a chimney if desired. Decorate the house with
 remaining icing, candies and cookies of your choice.
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