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Gingerbread Log Cabin Recipe

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This recipe for Gingerbread Log Cabin, by , is from Amber Christine's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Hoffer
Added: Sunday, March 1, 2009


3/4 C. Solid Vegetable Shortening
3/4 C. Sugar
3/4 C. Molasses
2 T. Water
3 1/4 C. Flour
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
1/4 tsp. Allspice
4 C. Powdered Sugar
1/4 C. Water

In a large bowl mix shortening and sugar, until creamy. Beat in molasses and 2 T. water. In another bowl stir together flour, salt, baking soda, ginger, nutmeg and allspice. Then add to shortening mix, blending thoroughly. Cover tightly and refrigerate until firm about 2 hours. Meanwhile prepare foundation for the cabin by covering a 13 inch square of stiff cardboard with foil. Also prepare pattern for cutting logs; cut lightweight cardboard into a 4x6 inch rectangle (for the roof); 1/2-inch-wide strips that are 2, 3 1/2, and 6 inches long (for the logs); and a 1/2-inch square (for spacers) With a floured rolling pin, roll out a third of the dough on a floured board to a thickness of 1/8 inch (keep remaining dough refrigerate). Make 2 roof sections by cutting around the roof pattern with a sharp knife; transfer carefully to a lightly greased baking sheet.
Roll out scrapes and all remaining dough to a thickness of 3/8 inch. Then cut out eight 2-inch-long logs, two 3 1/2-inch-long logs, seventeen 6-inch-long logs, and 30 spacers (1/2-inch squares). Transfer cookies to a lightly greased baking sheet (bake separately from the roof section), arrange about 1-inch apart. From remaining dough, cut out trees or other decorative details. Extra spacers can be used for chimney and stepping stones.
Bake in a 350 degree oven for 12-15 minutes or until it's firm to the touch (cookie will harden as they cool). As soon as the roof section is baked, lay pattern on each section and evenly trim one long edge (where the 2 sections will meet) Let cookies cool briefly on baking sheet, then transfer to racks and let cool completely. If not assembling cabin a t once, package airtight; freeze if desired.
Prepare Icing: In a bowl, beat together 2 cups powdered sugar and 1/4 cup water until smooth. With a pastry brush, paint foil-covered foundation with icing, then sift some of the powdered sugar over icing to cover lightly.

Assemble cabin, use the icing as glue wherever the logs join. Decorate as desired with extra shapes.
1. Start with a 6-inch log in the back, two 2-inch logs in the front. Top with 6-inch logs on the side, letting ends extend. Continue building using spacers at inner edges of 2-inch logs.
2. Fourth layer uses 6-inch logs all around. Add 3 spacers across doorway; then top with 6-inch logs across front and back.
3. Using spacers and 3 1/2 and 2-inch logs, build up gables on front and back of cabin. Place a spacer on top of each gable.
4. Ice and sugar roof pieces; ice top logs and spacers. Set roof in place, trimmed edges together.

Personal Notes:
Personal Notes:
In most dry climates, cabin will keep for about 1 week. In humid areas, cookies may absorb moisture and start to sag, so plan to keep you plan only for 2 or 3 days before eating.




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