Gingerbread Dough

6-3/4 cups flour
1 tablespoon cinnamon
1-1/2 teaspoon ginger
1/2 teaspoon salt
1-1/2 cups light corn syrup
1-1/4 cups packed light brown sugar
1 cup margarine
1. Stir together the dry ingredients in a large bowl.
2. Combine light corn syrup, brown sugar, and margarine in a 2 quart saucepan.
3. Stir this mixture constantly over medium heat until margarine is melted. (Heat until just melted.)
4. Pour the syrup mixture into the flour mixture.
5. Stir well, using your hands to mix as the dough becomes stiff.
6. Let dough sit out until room temperature (about an hour)
7. Preheat oven to 350 degrees F.
8. Roll out the dough on nonstick parchment to the thickness of 1/8"
9. Using patterns of your choice cut out the necessary pieces.
10. Bake for 12-15 minutes or until golden brown.
Smaller pieces should be baked separately from the larger ones, as baking times will vary depending on size.
Royal Icing
1 pound Confectioners sugar
3 egg whites, at room temperature
1/8 teaspoon cream of tartar
1. Sift confectioners sugar.
2. Place egg whites in a mixer bowl.
3. Add sugar and cream of tartar to egg whites while stirring.
4. When all sugar is incorporated, turn the mixer to high and beat until thick and very white.
(The icing should hold a stiff peak.)