Gingerbread House 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 In a mixing bowl, cream the shortening and brown sugar. Add eggs, corn Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Gingerbread House cont. 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-inch rectangle for the roof, a 1-7/8 x 1-1/4-inch rectangle for doors, a 1-3/8 x 2-3/8-inch rectangle for back of chimney and a 1-3/8- x 7/8-inch rectangle for front of chimney. Roll out dough to 1/8-thickness. Position patterns from page 36 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Gingerbread House waxed paper patterns, cut out two 8-1/2- x 6-inch rectangles for the roof, two 1-7/8- x 1-1/4-inch rectangles for doors, one 1-3/8-x 2-3/8-inch rectangle for back of chimney and one 1-3/8- x 7/8-inch 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 mixing 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	-----------------------Fold------------------------ Gingerbread House cont. used. Editor's Note: This icing is for decorative purposes only. If the gingerbread house will be eaten, substitute a royal icing recipe using meringue powder. Yield: 1 house and twenty 2-inch people. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008