Gingerbread House

Ingredients

• 1 cup packed brown sugar
• 1/3 cup shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1/2 tsp salt
• Frosting and Decorations
• 4 cups powdered sugar
• 1 tsp vanilla
• 4 to 5 tbsp of milk or half-and-half

Instructions

1. In a large bowl, beat brown sugar, shortening, molasses and water with a spoon or electric mixer on medium speed until well blended. Stir in remaining ingredients. Then cover and refrigerate for at least 2 hours.
2. Heat oven to 350 degrees F. Grease cookie sheet lightly with shortening or cooking spray.
3. On floured surface, roll dough 1/4 inch thick. Cut dough with floured gingerbread cookie cutter or spread dough out and cut freehand into wall and roof shapes. (You can also use a template)
4. On a cookie sheet, place cut outs about 2 inches apart.
5. Bake 10 to 12 minutes or until no indentation remains when touched. Then immediately remove from the cookie sheet onto a cooling rack. Cool for about 30 minutes.
6. For the Frosting: In a medium bowl, mix powdered sugar, vanilla and half-and-half cream until frosting is smooth and spreadable. Add additional sugar if needed to make frosting thick, this is important to keep the gingerbread house together. Add food colours as desired. Frost cookies and decorate.