Gingerbread houses

I don't know how it started because I didn't grow up making gingerbread houses, but every year for the past three or four years we make a gingerbread house during December. Most people are scared to use real gingerbread but seriously it is like making sugar cookies; it is not difficult. You just roll out the dough and cut out a shape.

I always have visions of intricicate ways I want to decorate the house but then I realize I have a four year old. For now, our houses are pretty simple but one day I want to make something like this...maybe.

Gingerbread House

1 cup shortening

1 cup dark brown sugar (you can substitute regular)

1 Tbs cinnamon

1 Tbs ground ginger

1 1/2 tsp ground cloves

1/2 tsp salt

1 cup molasses

2 eggs

5 cups flour

1 tsp baking soda

In a bowl, mix together the shortening, brown sugar, cinnamon, ginger, cloves, and salt. Add the molasses and eggs. Mix thoroughly. In a separate bowl, mix the flour and the baking soda together. Add flour mixture a little at a time until the dough is no longer sticky. Chill thoroughly - overnight or a few hours. Roll out on floured surface until dough is 1/4 inch thick. Place pattern pieces on dough and cut with a sharp knife. Lift carefully onto greased cookie sheet with large spatula spacing pieces at least an inch apart. Bake at 325 degrees about 15-20 minutes until firm. Remove carefully carefully with spatula and cool. Makes enough for two small houses or one big house.

Royal Icing:

1 lb sugar

3 egg whites

1/4 t cream of tartar

Put all ingredients in a mixer bowl and beat at medium speed until fluffy and icing holds a peak (whisk attachment works best).