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Gingerbread House Cookies
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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 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
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |