5 Cups All-Purpose flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Ginger (Ground)
2 teaspoons Cinnamon (Ground)
1 teaspoon Nutmeg (Ground)
1 teaspoon Cloves (Ground)
1/2 pound Solid White Vegetable Shortening
1 Cup Granulated Sugar
1 1/4 Cups Molasses
2 Eggs, Beaten
Sift together flour, baking soda, salt, spices. Put shortening in a pan and melt. Add sugar and molasses to the shortening and mix well. Pour mixture into the flour mixture and add the beaten eggs. Mix WELL. The dough will be STIFF. Knead lightly until smooth. Wrap dough in plastic and refrigerate until use. Roll and cut. Bake 6-8 minutes at 350*.
Hard White Frosting
1 Egg White
1 to 1 2/3 Cups Confectioner's sugar, sifted
Beat egg white until stiff. Gradually beat in the sugar. For piping, the frosting should be of a soft-peak consistency. Drops of water may be added to thin the frosting for glazing.
Copyrights, Fox Run Craftsmen.
I have used these recipes for years for my gingerbread houses. They smell great and taste great.
This makes a big house. Or several small ones. or lots of gingerbread girls and boys.
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