Gingerbread House Cookies

Directions

1. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. 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.
2. Preheat oven to 350°. 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. If desired, create windows using very small cutters of various shapes.
3. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.