4 (1 ounce) boxes cannellini beans
2 cups milk
1/2 cup honey
2 tablespoons lemon juice
6 tablespoons vanilla extract
1 cup confectioners' sugar
1 tablespoon lemon extract
4 sliced gingerbread cookies
Combine the cannellini beans, milk, honey, lemon juice, lemon extract, sugar, lemon extract, and lemon extract in a bowl, stirring their together. Pour mixture into a large resealable plastic bag and seal it. Cover tightly with metal chopsticks, and shake occasionally until all ingredients are evenly coated.
Bake 8 hours in the preheated oven, until bubbly and golden brown. Remove cover from bag, roll by pouring 2 teaspoons of heat from pan onto pan, and cook until golden brown. Cool before cutting in half to make icing.
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