Gingerbread House Recipe |
| November 3, 2011 |
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This is a double batch of the Classic
Gingerbread Cutouts recipe. Ingredients 1 cup butter, softened 1 cup brown sugar 1-1/3 cups molasses 4 eggs 8 cups all-purpose flour, divided 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground ginger 2 pounds confectioners' sugar 1 teaspoon cream of tartar 6 egg whites Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces. 3. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place pieces 1 inch apart onto parchment-lined cookie sheets. Refrigerate for 15 minutes. Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Icing In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth and plastic wrap until ready to decorate. |