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Chocolate Gingerbread Sleighs

Author/Submitted by:
Servings: 1
Categories: Chocolate / Cookies / Desserts

2/3  c  Firmly packed brown sugar
1/2  c  Softened butter
1/4  c  Molasses
1    Egg yolk
1 3/4  c  Flour
3  tb  Cocoa
1  t  Baking soda
1/2  t  Salt
1 1/2  ts  Cinnamon
1 1/4  c  Powdered sugar
1/4  t  Cream of tartar
1    Egg white
14    (3") candy canes
    Candy for decorations
    Candy to fill sleighs

In large bowl, beat brown sugar & butter until light & fluffy. Add molasses & egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour, cocoa, baking soda, salt & cinnamon; mix well. Cover with plastic wrap; refrigerate 2 hours for easier handling. Lightly grease cookie sheets. Heat oven to 350. On floured surface, roll out 1/2 of dough to 3/16" thickness. Keep remaining dough refrigerated. Using sleigh side pattern, cut 7 sleigh sides; reserve trimmings. With large floured spatula, transfer pieces to greased cookie sheets, placing 1" apart. Turn pattern over; cut 7 additional sleigh sides. Place each 1" apart on greased cookie sheet. Bake at 350 for 6-9 minutes or until set. Remove from cookie sheets. Cool. Meanwhile, roll reserved trimmings to 3/16" thickness. Using square sleigh pattern, cut 14 squares. Bake & cool as directed for sleigh sides. In small bowl, beat powdered sugar, cream of tartar & egg white at low speed until blended. Beat at high speed until stiff. Spoon frosting into pastry bag with med writing tip. Keep any remaining frosting covered with damp paper towel or plastic wrap. To assemble sleighs, place one sleigh side, back side up, on flat surface. Pipe frosting along one edge of each of 2 squares. Attach squares to sleigh, in a wide "v" shape. Pipe frosting along top edges of squares. Attach second sleigh side, front side up, on squares, making sure both sides are even. Hold in place a few seconds until frosting is set. Repeat with remaining sleigh sides & squares to make 7 sleighs. Wrap pastry bag to keep from drying out. Let sleighs stand 1 hour or until frosting is completely dry. To decorate, using frosting in pastry bag, attach a candy cane along outside bottom edge on each side of each sleigh to resemble runners. Using small writing tip, write name on each side of sleigh. Decorate with the frosting & candies, as desired. To serve, fill sleighs with candies.

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