Grandma's Gingerbread Recipe
5 C. Flour
1 t. Baking Soda
1 t. Salt
2 t. Ginger
1 t. Nutmeg
1 t. Cloves
1 C. Solid White Shortening
1 C. Sugar
1 1/4 C. Unsulphured Molasses
2 Eggs - beaten
Thoroughly blend flour, baking soda, salt and spices together. Melt shortening in a saucepan. Stir in sugar, molasses; cool slightly and add eggs. Cool.
Add in 4 1/2 cups of the flour mixture. Mix well. Turn mixture out onto a lightly floured surface and knead in enough of remaining flour mixture to make a stiff dough.
Preheat oven to 350° F. Roll out 1/3 of dough 1/8 inch thick on the back of a lightly oiled cookie sheet. Place pattern on top and cut out pieces. Cut out your largest pieces first. Baking time will depend on the size of the pieces 7 - 12 minutes. Or if making cookies, cut out in desired shapes.
Remove to cookie racks to cool. When completely cool, place on paper towels and put somewhere to dry overnight.
Wrap any leftover dough in plastic wrap and chill, or cut out cookies to decorate.
Source: Celebrate Christmas with Wilton........ this is a recipe I have used for many years.
Royal Icing - (the glue to hold you house together)
3 T. Meringue Powder
3 1/2 oz. Warm Water
1 lb. Sifted Powdered Sugar
1/2 t. Cream of Tartar
Combine ingredients, beating slowly. Beat for 7 - 10 minutes on high speed. To thin out use 1 t. corn syrup per cup of icing.
Store leftovers, tightly covered in the refrigerator.
Note: I have to warn you, to me this doesn't taste real good, but it is the only thing I know strong enough to hold these houses together. This should make enough icing to do one house.
Recipe From Razzle Dazzle Recipes