Gingerbread House

By Kellyjm

Ingredients

• 1/2 c shortening
• 1/2 c granulated sugar
• 1/2 c dark molasses
• 2 T cold water
• 3 c all-purpose flour
• 1 t ground ginger
• 1 t ground cinnamon
• 1/2 t salt
• Gingerbread Icing
• 3 egg whites at room temperature
• 3/4 t cream of tartar
• 1 lb of 10 x confectioner sugar - sifted

Preparation

Step 1

Cream together shortening, sugar, molasses and water. Sift together flour, spices and salt. Add dry ingredients to shortening mixture and mix well. Dough will be stiff. Chill at least 1 hour. Grease or spray mold with vegetable spray. Press dough into the mold. Bake in pre-heated 350 deg oven for 25 minutes. Let gingerbread cool in the mold for 10 minutes. Carefully remove each piece of gingerbread to cooling rack, flat side down. Repeat with other side, front, roof and chimney (it is not necessary to repeat people or trees). It is better to bake gingerbread a day ahead of assembling to allow for stiffening. Assemble and decorate.

Icing:
3 egg whites at room temperature
3/4 t cream of tartar
1 lb of 10 x confectioner sugar - sifted
Combine in mixing bowl and mix on high speed for 7 - 10 minutes. Beat until very stiff - you can't overbeat. Store at room temperature.