Gingerbread Dough

Gingerbread Dough yields: 1 house or 48-4” cookies

Ingredients:

5 ½ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cloves

1 teaspoon cinnamon

1 cup shortening

1 cup white sugar

2 eggs

1 cup molasses

To make dough:

Stir together flour, ginger, baking soda, salt, cloves and cinnamon; set aside.

Using electric mixer, cream shortening with sugar; beat in eggs and molasses.

Gradually, stir in flour mixture. Divide and shape into 4 balls; wrap in plastic wrap.

Refrigerate for at least 4 hours, or up to 1 week.

To bake:

Preheat oven to 325 degrees F.

Place 1 ball of dough between 2 sheets of waxed paper; roll out to ¼ inch (5 mm.) thickness. Remove top sheet.

Trace shapes using sharp knife/use cookie cutters. Carefully lift waxed paper and dough onto baking pan. Put into freezer for about 20 minutes or until dough is hard.

Peel away scraps, and bake your cookies for 12 to 15 minutes or until gingerbread to golden and firm to the touch. Cool on wire racks.

Decorate with royal icing, and candies.

Royal Icing yield: 2 ½ cups

4 cups/1 pound confectioners’ sugar (icing sugar)

3 large egg whites or 5 tablespoons meringue powder mixed with ¼ - ½ cup water

½ teaspoon cream of tartar

Combine sugar and egg whites with an electric mixer until smooth, thick and firm - about 8 minutes.

While working, keep icing covered with a damp tea towel to prevent it from drying out. Icing can be covered with plastic wrap and refrigerated overnight, but it will soften slightly.

Adapted from Canadian Living Magazine

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