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Gingerbread Country Church

This gingerbread house is a fun and tasty Christmas craft the whole family will enjoy putting together! —Taste of Home Test Kitchen

1 ServingsPrep: 5 hours + chilling Bake: 15 min./batch + cooling

Ingredients

2 cups shortening
2 cups sugar
2 cups molasses
4 eggs
10 cups all-purpose flour
2 tablespoons ground ginger
2 tablespoons ground cinnamon
2 teaspoons salt
2 teaspoons ground nutmeg
2 teaspoons ground cloves
1/2 cup crushed Jolly Rancher hard candies
Black shoestring licorice
1-1/2 teaspoons water
Red paste food coloring
New paintbrush
ROYAL ICING:
1 package (2 pounds) confectioners' sugar
6 tablespoons meringue powder
12 to 14 tablespoons water
6 tablespoons ground cinnamon
Cardboard cake board (at least 14-in. x 10-in.)
DECORATIONS:
Green and red paste food coloring, corn syrup, ice cream sugar cones, green sprinkles, cornflakes, Rolo candies and flaked coconut

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Gingerbread Country Church (continued)

Directions

To make dough: In a very large bowl, cream shortening and sugar until
light and fluffy. Beat in molasses and eggs. Combine the flour,
ginger, cinnamon, salt, nutmeg and cloves; gradually add to creamed
mixture and mix well. Cover and chill for 2 hours or until easy to
handle.
Trace patterns onto waxed paper; cut out. On a lightly floured
surface, roll dough in batches to 1/4-in. thickness. Position
patterns on dough and cut out. Using a sharp knife, score outlines
to mark door where indicated on pattern, being careful not to cut
all the way through dough.
Using a toothpick, draw lines into dough to form shingles on roof
pieces. To form siding, press the edge of a ruler into remaining
pieces except dormers and steeple. (Keep pieces covered to prevent
them from drying out.)
With a small knife and ruler, cut two 1/4-in.-wide strips for the
cross. Cut two 1/4-in.-wide strips for the door handles. Working
freehand, cut a 2-1/2-in.-wide pathway. Roll small amounts of dough
into balls; press onto pathway, forming stones.
Transfer all pieces to parchment paper-lined baking sheets. Bake at
350° for 12-15 minutes or until browned. Cut out doors
completely. Cool gingerbread on pans for 2 minutes before carefully
removing to wire racks to cool completely.
Return the front and side pieces of church to parchment paper-lined
baking sheets. Spoon crushed candies into window cutouts. Bake at
400° for 3-4 minutes or until candy is melted. Working quickly,
carefully press licorice pieces into windows, creating a leaded
glass effect. Cool completely on baking sheets.
Tint water with desired amount of red food coloring. Using
paintbrush, paint mixture over the roof, steeple and dormer pieces;
blot gently with paper towels and let dry.
To make icing: In a very large bowl, combine confectioners' sugar
and meringue powder. Add water; beat on low speed just until
combined. Beat on high for 4-5 minutes or until stiff peaks form.
Transfer 2 cups icing to another bowl; beat in cinnamon until
blended. Keep icing covered at all times with a damp cloth.
To assemble church: Pipe cinnamon icing along base and one side of
front of church and the adjoining side wall. Place walls at right
angles to each other on cake board; prop with small cans. Pipe icing
along inside and outside edges for added stability. Repeat with
second side wall and back of church. Let dry completely.
For steeple: Pipe cinnamon icing along one side of front of steeple

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Gingerbread Country Church (continued)

Directions (continued)

base and one adjoining side wall. Position at right angles to each
other and place on waxed paper; pipe icing along inside edge for
added stability. Hold in place until set. Repeat with remaining side
and back of steeple base. Repeat for steeple. Let dry completely.
Pipe cinnamon icing along top edges of steeple base; attach steeple.
Let dry completely.
To assemble roof: Pipe cinnamon icing along top edges of church
walls. Position roof pieces so there is equal overhang in front and
back. Pipe icing along the joining edges. Prop bottoms of roof
pieces with cans until roof is completely dry. Pipe icing onto edges
of steeple and attach to roof. Join the cross pieces with icing;
attach to edges of roof.
For dormers: On a work surface, position dormer pieces at angles to
each other, forming seven dormers. Pipe cinnamon icing along the
joining edges. Let dry completely. Pipe icing onto the edges of
dormers and attach over windows. Hold in place until secure, about 1
minute.
Finishing touches: Tint a small amount of icing green and a small
amount red. Using a #14 star tip and green icing, pipe wreaths on
the doors. Using a #2 round tip and red icing, pipe berries on
wreaths. With cinnamon icing, attach handles to doors; attach doors
to church front.
For trees, heat a small amount of corn syrup in the microwave until
thin; brush over sugar cones. Coat with sprinkles. For shrubs, thin
a small amount of icing with water and tint green. Pour over
cornflakes; toss to coat. Spread onto waxed paper. Let stand until
set. Attach cornflakes to Rolo candies with icing.
Cover cake board with white icing. Immediately press pathway into
icing. Arrange trees and shrubs as desired. Place coconut in a food
processor; cover and process until finely chopped. Sprinkle over the
church, trees and ground. Yield: 1 church.