No word yet as to if there are any cookies left at the Courage Center. I’m told we wound up donating approximately 75 tins and 225 bags brimming with homemade goodies. That’s a heck of a lot of cookies.

As I mentioned on Wednesday, I helped decorate the gingerbread men/women. Andi swears by the recipe we used, and she knows what she’s talking about—she makes something like 20 dozen over the holidays to give to family and friends. I’m not kidding. She uses traditional cookie cutters, but I like the idea of mixing things up a bit and using these ABC, as in "already been chewed" gingerbread cookie cutters. Considering they’re sold out here and here, I’m not the only one who thinks they’re cute.

Everyone who decorated the gingerbread cookies commented on how easy the frosting was to work with. Based on their reaction it seems like that's a pretty rare quality in a frosting, so I've included the recipe here.

Royal Icing
2 ¼ cups powdered sugar
1 ½ tablespoons meringue powder
3 to 4 tablespoons cold water

Beat on high speed with an electric mixture until you can cut through the icing with a knife and form a well.

Here are some of the other items we made to donate: Holiday Chocolate Chip Cookies, Russian Tea Cakes, Bonbon Cookies, Oven Caramel Corn, Peanut Blossoms, Chocolate Linzer Hearts, Peanut Brittle and Peppermint Bark.

Do you have a tried-and-true recipe you make every holiday? Care to share?