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Ginger Bread Houses Recipe

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This recipe for Ginger Bread Houses, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginger Bread Man


1 cup Shortening
1 cup Sugar
1 Egg
1 cup Molasses
2 tbsp Vinegar
5 cups Flour (sifted)
1 1/2 tsp Soda
1/2 tsp Salt
2-3 tsp Ginger
1 tsp Cinnamon
1 tsp Cloves

Decorator Icing:

3 cups Powdered Sugar
2 Egg Whites (room temperature)
3/4 tsp Cream of Tarter
1/2 tsp Vanilla

Cream sugar and shortening. Stir in egg, molasses and vinegar, beat well. Sift dry ingredients. Stir into molasses mixture. Chill 3 hours.
Roll out on lightly floured surface, 1/8" thick. Cut into house shapes. Bake 375 5-6 minutes. Cool slightly and remove from cookie sheet, then cool completely.

While cooling, prepare decorator icing. Beat egg whites until peaks form. Very slowly add sugar, cream of tarter and vanilla. Beat for about 7 more minutes. KEEP COVERED with moist dish cloth.

Decorator icing is not for eating, it is for decorating purposes only. It will dry hard like glue.
Put decorative candies on house while decorating with this frosting.




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