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 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 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. 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.