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Gingerbread from Krista Howe
This is not really good to eat for dessert, it is for gingerbread houses and gets dry and crunchy, but it tastes okay. Usually the kids just pick off the candy and we throw the rest away. But it’s fun.
Gingerbread and Icing
5 ½ cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground cinnamon
3 teaspoons ground ginger
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 cup shortening
1 ¼ cups molasses
1 large egg
1 teaspoon vanilla
1 cup granulated sugar
Cream the shortening and sugar together. Beat in molasses, eggs, and vanilla until smooth. In another bowl, sift the dry ingredients and gradually stir into the wet ingredients. When mixture is too stiff to mix with a spoon or mixer, work dough by hand until all the flour mixture in incorporated. Separate into 2-4 balls and wrap in plastic wrap. Refrigerate for up to two hours or store for up to two weeks.
Baking: preheat oven to 325 degrees. Roll to ¼ inch thick. Bake cut out shapes for 10-25 minutes depending on size. Cool completely before assembly. Can be frozen for later use.
3 cups powdered sugar
¼ teaspoon cream of tartar
2 egg whites
Separate eggs. Beat in powdered sugar and cream of tartar until stiff. Keep covered in the refrigerator.
Let the gingerbread house sit for 20-30 minutes after assembly before decorating to let the icing harden.
These are the dimensions we used when we made our pattern:
Ends: 4”h X 3”w and 5” at the point from the bottom.
Sides and roof: 5”w X 4”h
We just cut the pattern out of paper and then laid it on the rolled out dough and cut around it with a knife.