Gingerbread Dough for Structures

Directions

Cream shortening and sugar.

Add molasses and egg; beat thoroughly.

Sift together remaining ingredients and add to liquid mixture.

Mix well.

If dough does not come together, add water as necessary.

(Dough tends to be stiff.)

Roll to ½ inch thick and cut pattern for desired structure.

Bake at 350℉ (180℃) for 15 to 18 minutes.

Be very careful when removing from baking sheets to cooling rack.

Let cool thoroughly, then assemble using Royal icing (2 egg whites, ½ teaspoon cream of tartar, ½ to 1 teaspoon vanilla, 1lb confectioners sugar. Beat until stiff.)

Notes: Roll out the dough right on the cookie sheets, cut your pieces, and peel away the extra dough.

A lot easier than trying to transfer the pieces from rolling board to sheets.

Leave some space between pieces; this dough tends to spread a bit.

It also has a tendency to crack a little when you take it off the baking sheet if you use a small spatula to move it.

The cookie isn’t too sweet, but nice and spicy.