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Gingerbread House Cookies

"This is my favorite molasses cookie," writes Karen Haen of Sturgeon Bay, Wisconsin. "I use the recipe at Christmas, Easter and Fourth of July, cutting shapes like houses, bunnies and stars."

48 ServingsPrep: 40 min. + chilling Bake: 10 min. + cooling

Ingredients

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
1 to 1-1/2 teaspoons grated orange peel
5-1/2 cups all-purpose flour
3 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
Frosting and food coloring of your choice

Directions

In a large bowl, cream shortening and sugars until light and fluff.
Add eggs, one at a time, beating well after each addition. Beat in
molasses and orange peel. Combine flour, baking soda, salt and
spices; add to creamed mixture alternately with water, mixing well
after each addition. Cover and refrigerate for 3 hours or until easy
to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in
flour.
Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10

2 of 2

Gingerbread House Cookies (continued)

Directions (continued)

minutes or until edges are firm. Cool for 2 minutes before removing
to wire racks. Decorate cooled cookies as desired with tinted
frosting. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 127 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 85 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.