Printable | Taste of Home

Gingerbread House Cookies

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
5-1/2 cups all-purpose flour
3 teaspoons baking soda
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

In a large mixing bowl, cream shortening and sugars. Add eggs, one at

Printed from tasteofhome.com Aug 29, 2008

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Gingerbread House Cookies cont.

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. 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 cookies
cutter dipped in flour. Place 1 in. apart on greased baking sheets.
Bake at 350° for 8-10 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.