MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Chocolate Gingerbread Sleighs
  Categories: Cookies
       Yield: 1 servings
  
     2/3 c  Firmly packed brown sugar
     1/2 c  Softened butter
     1/4 c  Molasses
       1 x  Egg yolk
   1 3/4 c  Flour
       3 tb Cocoa
       1 ts Baking soda
     1/2 ts Salt
   1 1/2 ts Cinnamon
            FROSTING:
   1 1/4 c  Powdered sugar
     1/4 ts Cream of tartar
       1 x  Egg white
      14 x  (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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