Directions: |
Directions:- Thoroughly mix flour, soda, salt, and spices
- Melt shortening in a large saucepan over low heat until just melted, not hot.
- Add in order, sugar, molasses, and eggs; mix well.
- Cool slightly, then add four cups dry ingredients and mix well.
- Turn mixture onto a lightly floured surface.
- Knead in remaining dry ingredients by hand.
- Add a little more flour, if necessary, to make a firm dough.
ROLLING OUT THE DOUGH
Place a third of the dough on a lightly floured surface. The timesaving method is to roll the dough out directly on a lightly floured cookie sheet or the back of a cookie pan, then cut out the dough right on the surface. Remove excess dough. Place dampened towel under cookie sheet or pan to prevent slippage as you roll out dough. Keep the remainder of dough wrapped in plastic to prevent drying. Press dough to flatten. Lightly dust rolling pin with flour to keep the dough from sticking and roll out dough to approximately ¼" thickness. As you roll, work the dough from the center.
CUTTING THE DOUGH
Dip cookie cutters in flour before use. Press on the dough. Cut out shapes (be sure to leave plenty of room between cookies for rising) and remove excess dough around each.
BAKING!
Bake the cookies on the middle rack of the oven at 350ºF for 10-12 Minutes. Remove house pieces from the cookie sheet immediately after removing them from the oven. Let pieces cool on rack. |
Personal
Notes: |
Personal
Notes: - If you’re not going to make your gingerbread house right away, wrap dough in plastic and refrigerate.
- Refrigerated dough will keep for a week, be sure to remove it 3 hours prior to rolling so it softens and is workable.
- One recipe of gingerbread dough will make 4 Mini Gingerbread Houses.
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