Directions: |
Directions:For Cookies;
Sift or whisk together salt, spices, and 1 cup flour.
In a separate bowl or mixer cream shortening, adding sugar gradually, and beating until light and fluffy.
Add egg, then slightly warmed molasses.
Dissolve soda in hot water and STIR into mixture. Don't beat. Stir to avoid bubbles.
Stir in sifted flour and spice mixture gradually. Add remaining flour a cup at a time until dough is soft and moist to the touch, but not sticky. Chill in the refrigerator for 6-8 hours.
Roll out small amounts at a time onto parchment or lightly floured board. Roll to ⅛-¼ inch thick. The gingerbread house pieces need to be ¼ inch thick. When using a cardboard pattern, lay it on dough and cut around it with a sharp knife, turning back edges as you go. Bake at 350º for 8 minutes. The large gingerbread house pieces need ten minutes, and when you take them out place the pattern on top once more and trim as needed with a serrated knife. Cool on a rack and allow to cool before decorating.
For frosting: Mix the ingredients together in a mixer until the desired consistency. |
Personal
Notes: |
Personal
Notes: These cookies and the ever fancier gingerbread house are a long time tradition, often made on my granddaughter Sienna Boone's birthday, which falls on Christmas Eve. The recipe comes from the secretary at the YWCA where I worked briefly when just out of college. I've included two versions of the house pattern with this cookbook, one is the simplest version that it all started with. One is a bit more involved, based on birthday girl requests.
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This recipe for Gingerbread Folk and House is from