Loreta's Favorite Gingerbread Dough

This is a great recipe for making gingerbread houses!  It came from a discontinued website called "Ultimate Gingerbread".
These are a few of the gingerbread creations my youngest son created over the years.

5 c all-purpose flour
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 c. shortening
1 c sugar
1  1/4 molasses
2 eggs, beaten


In large saucepan, melt shortening on stove over low heat.  While shortening is melting, in a separate bowl stir together flour, salt and spices.  ( if making cookies, add 1 tsp baking soda) . When shortening is half melted, remove from heat and continue to stir until completely melted. Add sugar, molasses and beaten eggs.  Mix well and quickly ( to prevent eggs from cooking)   add molasses mixture to flour mixture.  Mix well. Dough will be soft.  Cover and refrigerate until firm enough to handle.

When dough is firm enough to handle, remove from refrigerator and let sit until room temperature ( about an hour). Preheat oven to 350 degrees.

To prevent aluminum foil from slipping, wipe counter with wet sponge, then smooth aluminum foil over damp counter. This will prevent the foil from slipping while dough is being rolled out.

Working with a small handful of dough ( about the size of a baseball), roll dough onto aluminum foil that has been sprinkled with flour.  Sprinkle dough with flour to prevent from sticking to rolling pin.

IF DOUGH IS TOO STIFF, MICROWAVE FOR 15 SECONDS TO SOFTEN THE DOUGH.

Roll dough to about 1/8 " thickness.  Place gingerbread house pattern pieces onto the dough and cut around them (don't forget to cut out the windows)   A pizza cutter works great for cutting long lines. Remove excess dough pieces. Lift entire piece of foil and place on large cookie sheet.  Place cookie sheet in oven. Check frequently to prevent burning.  Bake until golden brown. Large pieces may bake as long 14 minutes.  Smaller pieces might take 6-7 minutes.  Unused dough may be wrapped in plastic and refrigerated for up to 2 weeks ( bring to room temp and knead briefly to use agian)  To prevent from sagging, bake roof sections until dark brown!

When dough pieces are done baking, remove from oven.  Quickly lift foil from baking sheet and place on a flat area to cool.  If pieces have distorted while baking, while still warm, run knife or pizza cutter along sides to create a straight edge.

With gingerbread pieces still on the foil, let cool overnight.  Next day, gently peel foil off of gingerbread pieces.  You are now ready to assemble.

ROYAL ICING "GLUE"  - dries quickly and very hard; recommended for gluing together the walls and roof

3 T meringue powder
6 T warm water
1 lb powdered sugar
1/2 tsp cream of tartar
(1 tsp vanilla or almond extract)

note:  3 egg whites can be used in place of meringue powder;  omit water if using real eggs

Keep all utensils completely grease-free.  Combine ingredients, mixing slowly.  Beat at high speed for 7 -10 minutes.  This is important for the frosting to be soft enough to use with pastry bag.

This frosting is fast drying  - keep bowl covered with damp cloth.  IF icing is too thick, add a few drops of water. To make thicker, beat in a little extra powdered sugar.