Directions

• In a large bowl, beat butter and brown sugar until light and fluffy.
• Beat in the molasses, egg, ginger, cloves and salt. Gradually add
• flour, 1 cup at a time, until dough forms a ball.
• Turn dough onto a floured surface; knead until smooth but not sticky,
• adding flour if needed. Cover and chill for several hours or
• overnight.
• Meanwhile, cut out patterns. Line a baking sheet with foil and
• lightly grease the foil. Lay a damp towel on the counter; place
• prepared pan on towel (to prevent slipping). Using a heavily-floured
• rolling pin, roll out half of dough onto the baking sheet into an
• 1/8-in. thick rectangle. Position patterns at least 1/2 in. apart on
• dough. Cut out two of each pattern with a sharp knife or pizza
• cutter; remove pattern. Remove dough scraps; cover and save to
• re-roll if needed.
• Bake at 350° for 15 minutes or until edges just begin to brown.
• Do not overbake. Remove from oven; immediately place patterns on
• dough. Cut around the edges,trimming off excess cookie if necessary.
• Cool for 10 minutes or until pieces begin to set. Carefully remove
• to wire racks to cool completely. Repeat with remaining dough and
• patterns. Dough scraps may be cut into gingerbread people and used
• to decorate house.
• In a bowl, beat the confectioners' sugar, meringue powder and 4
• tablespoons water on low until blended. Beat on high for 8-10
• minutes or until stiff peaks form, adding additional water, 1
• tablespoon at a time, if needed. Place a damp paper towel over icing
• bowl and cover tightly until ready to use.
• To assemble the house frame: Test your cookie pieces to make sure
• they fit together snugly. If necessary, carefully trim with a
• serrated knife. Insert the round pastry tip into the pastry bag; add
• icing. Pipe a 3/8-in. wide strip of icing onto the bottom edge of
• the front piece. Position on a covered board at least 3-in. from the
• front edge of the base. Prop with spice jars for 2-3 minutes or
• until icing is completely set; remove jars.
• To add the sides and the back: Pipe icing on the lower edge of one
• side piece and along one side edge of the front piece. Align pieces
• at a right angle, making sure they are as tight as possible. Repeat
• with the other side. Pipe icing on the bottom and side edges of the
• back piece; position with the other assembled pieces. For added
• stability, pipe icing along the inside edges of all pieces and
• corners.
• To assemble the roof: Working with one side at a time, pipe icing
• along the top edges of the front, back and side pieces. Carefully