Gingerbread House Dough
by Olivia Liebermann
SERVINGS
1 recipe scale / convert
INGREDIENTS
2 cups shortening (no substitutes)
2 cups sugar
2 cups dark molasses
2 tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
9 to 10 cups all-purpose flour
INSTRUCTIONS
In a 5 qt. pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat; add cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into 5 equal pieces; wrap in plastic wrap.
Cut patterns out of paper or cardboard. Line a baking sheet with foil andlightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2 rectangle about 1/4 inch thick. Position patterns at least 1/2 inch apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375°F for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns.
CHEF COMMENTS
No comments are available.
TAGS
cookies, desserts, gingerbreadcookies add tags
Have you made it? What'd you think?
Log in to review this recipe.
