Gingerbread for Houses

http://www.fox2127.com/story/27598407/homemade-gingerbread-houses


Gingerbread for Houses

½ pound shortening
1 cup brown sugar
1 ¼ cups molasses
3 large eggs
8 to 9 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon salt
1 tablespoon allspice
2 tablespoon cinnamon
1 tablespoon ground cloves
2 tablespoon ground ginger

Cream shortening and sugar until smooth. Add molasses and eggs, a little at a time. Beat until smooth. Sift 3 cups of flour with the baking soda, salt and spices. Gradually beat into the sugar mixture. Add 5 to 6 cups more flour, beating until mixed thoroughly. Dough will be heavy and stiff.

Divide dough into four balls and wrap each ball in plastic wrap; chill at least 2 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll out dough into large sheets 1/8 to 1/4 of an inch thick on a well floured surface. (Roll fronts and backs slightly thicker for added support, roofs thinner because extra weight will make it difficult for the roof sheets to stick.). Place templates over the dough and cut with a sharp knife. Use the templates dusted with flour to lift the pieces of cut dough and slide onto the parchment lined pans. Dock the dough with a fork, cut out windows and doors. Be sure to mirror the front and sides by flipping the templates for the opposite sides and fronts.

Bake pieces 12 to 15 minutes, until nicely browned. When cooled slightly, carefully remove baked pieces from sheet and place on rack to finish cooling.

Notes:
Make house templates out of construction paper.
Reserve all scraps and roll out if needed for more structures or decorations.

Royal Icing
6 cups sifted confectioners' sugar
1 teaspoon cream of tartar sifted in with the sugar
4 to 5 large egg whites

Beat sugar with egg whites until thick and smooth. Correct consistency with additional sugar (to thicken) or egg white (to thin).