Gingerbread house dough
Gingerbread house dough recipe in the christmas category
Recipe ingredients:
- 2 cups shortening, no substitutes
- 2 cups sugar
- 2 cups dark molasses
- 2 tablespoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 9 to 10 cups all-purpose flour
Recipe method:
- In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
- Remove from heat. Add cinnamon, baking soda and salt.
- Stir in flour, one cup at a time, until dough can be formed into a ball.
- Using remaining flour, lightly flour a wooden board.
- Turn dough onto the board.
- Knead until even in color and smooth, not crumbly or dry, adding more flour if needed. Form into a log.
- Cut into 5 equal pieces. Wrap in plastic bag.
- Cut patterns out of paper or cardboard.
- Line a baking sheet with foil and lightly grease the foil.
- Lay a damp towel on counter. Place prepared pan on towel, to prevent slipping.
- Unwrap one portion of dough.
- Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15 x 10 1/2 inch rectangle about 1/4 inch thick.
- Position patterns at least 1/2 inch apart on dough.
- Cut around patters with a sharp knife or pizza cutter. Remove patterns.
- Remove dough scraps. Cover and save to reroll if needed.
- Bake at 375 degrees F for 10 to 14 minutes or until cookie springs back when lightly touched.
- Remove from oven. Immediately replace patterns on dough.
- Cut around the edges to trim off excess cookie.
- Cool 3 to 4 minutes or until cookies begin to firm up.
- Carefully remove to a wire rack. Cool.
- Repeat with remaining dough and patterns.
Tags: gingerbread, house, dough, recipe, Christmas, recipes, cooking