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Gingerbread House

Gingerbread House
Making a gingerbread house is a favorite tradition for my family during the holidays. We look forward to it every year. —A. Ruth Witmer, Stevens, Pennsylvania
20 ServingsPrep: 2 hours + chilling Bake: 10 min.

Ingredients

  • 1 cup shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup corn syrup
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 5-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • ICING:
  • 3 egg whites
  • 4 cups confectioners' sugar
  • 1/2 teaspoon cream of tartar

Directions

  • In a bowl, cream the shortening and brown sugar. Add eggs, corn
  • syrup, cinnamon and ginger; mix well. Combine flour and baking soda;
  • gradually add to egg mixture and beat until combined. Cover and
  • refrigerate overnight.
  • Trace patterns without foldlines onto waxed paper and cut out. Trace
  • patterns with foldlines onto folded waxed paper. Cut out and unfold
  • for complete patterns. Cut out the windows and doors as directed on
  • patterns and discard.
  • From waxed paper, also cut an 8-1/2 x 6-in. rectangle for the roof, a
  • 1-7/8 x 1-1/4-in. rectangle for doors, a 1-3/8 x 2-3/8-in. rectangle
© Taste of Home 2013

2 of 2

Gingerbread House (continued)

Directions (continued)

  • for back of chimney and a 1-3/8- x 7/8-in. rectangle for front of
  • chimney.
  • Roll out dough to 1/8-in. thickness. Position patterns on dough and
  • cut out as directed. Using a sharp knife, score outlines to mark
  • doors and windows where indicated on patterns, being careful not to
  • cut all the way through dough.
  • Using remaining waxed paper patterns, cut out two 8-1/2- x 6-in.
  • rectangles for the roof, two 1-7/8- x 1-1/4-in. rectangles for
  • doors, one 1-3/8-x 2-3/8-in. rectangle for back of chimney and one
  • 1-3/8- x 7/8-in. rectangle for front of chimney.
  • If desired, also cut out 20 gingerbread people with cookie cutter.
  • Remove dough scraps. Transfer all cutouts to greased baking sheets.
  • Bake at 375° for 8-13 minutes or until browned. Immediately
  • replace patterns on cutouts and cut around edges to trim excess.
  • Cool for 2 minutes before carefully removing cutouts to wire racks
  • to cool completely.
  • Making icing: Place egg whites in a bowl. Let stand at room
  • temperature for 30 minutes.
  • Add confectioners' sugar and cream of tartar; beat on low speed for 1
  • minute. Beat on high for 8-10 minutes or until a knife cut through
  • icing leaves a line.
  • Cover icing when not being used. Yield: 1 house and twenty 2-inch
  • people.
© Taste of Home 2013