Gingerbread House Recipe
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November 3, 2011 |
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. |
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