Gingerbread Dough for Structures
Yield
servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| ½ | cup |
molasses
|
*
|
| 1 | each |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
cloves
|
|
| ½ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 118 | ml |
molasses
|
*
|
| 1 | each |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
|
|
| 5 | ml |
cloves
|
|
| 2.5 | ml |
nutmeg
|
|
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.
