Gingerbread Houses

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Gingerbread Houses

1/2 cup shortening
1/2 cup sugar
1 tsp. baking powder
1 tsp. gruund ginger
1/2 tsp. baking soda
1/ tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 cup molasses
1 egg
1 tablespppn vinegar
2 1/2 cups all-pupose flour

(You will prbably need to make the recipe twice if you are making several small houses.)
1. In a large bowl beat shortening on high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in molasses, egg, and vinegar. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.

2. Cover and chill about 3 hours or until dough is easy to handle.

3. Roll some of the dough to 1/4-inch thickness on greased pan. Place some pattern pieces 1 inch apart on dough. Cut around patterns with a sharp knife. Remove excess dough (save for rerolling), leaving dough cutouts on pan.

4. Bake in a 375 degree oven for 10 to 12 minutes or until edges are lightly browned and centers are just firm. Leaving warm baked gingerbread on the pan, replace pattern pieces and trim edges exactly. Return gingerbread to oven and bake 3 minutes more or until very firm. Cool 3 minutes on pan. Loosen bottoms of gingerbread pieces with a spatula. Cool completely on pan. Transfer to wire racks. Repeat with remaining dough and pattern pieces.

5. If you allow gingerbread pieces to dry overnight, they will be even firmer and better for constuction. Cover gingerbread pieces loosely with a towel.
Better Homes and Gradens Chrstmas Cookies page192)

Construct using Royal Icing:
Royal Icing
3 egg whites
1 pould powdered sugar
1/2 tsp. Cream of tarter
Combine. Beat at high speed for 10 minutes, until stiff white peaks form. Keep covered with a damp towel or saran wrap (touching the icing) to keep from hardening before using.