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Ginger Bread Houses Recipe

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

Sarah Martin-Fanone
Added: Thursday, October 16, 2008


Ginger Bread:
1 C Butter-softened
1 C Brown sugar
1&1/3 C Molasses
4 Eggs
8 C Flour-divided
1 tsp baking soda
1 tsp salt
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
1 tsp ginger
Royal Icing:
2 Lbs powdered sugar
1 tsp cream of tartar
6 Egg whites
Food coloring

For cookies:
Preheat oven to 350. 1. Cream butter & brown sugar until smooth. Stir in molasses & eggs. 2. In a separate bowl combine 1 &1/2 C flour with soda, salt, & spices. Beat into molasses mixture. 3. Stir in remaining flour by hand to form a stiff dough. Divide into two pieces. 4. Roll out to 1/8th inch thick & cut your pieces. Place them on greased cookie sheets. 5. Refrigerate cut cookies for 15 minutes. 6. Bake 8-10 minutes. Cool 5 min on sheet & then on wire rack.
For Icing:
Sift together powdered sugar & cream of tartar. Add egg whites. Beat 5 min on high speed until thick & stiff. Keep covered with a moist cloth (touching icing) and plastic wrap. If you want divide the icing and add food coloring.
Making Houses:
Cool cookies completely. You may have to trim the pieces to make them square once they come out of the oven. Pipe the icing onto the sides of your house & stick them together. You can use cans to prop up the sides while they dry. Once the sides are dry remove he cans. Add the roof; use lots of icing. Decorate with candy and more cookies!

Number Of Servings:
Number Of Servings:
2 houses
Personal Notes:
Personal Notes:
The cookies are very hard, but great for making houses. The recipe makes enough for two good sized houses so you may want to halve it.
The icing works really well and can be used to attach candy decorations, etc.




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