Ingredients
- ½ c shortening
- 1 eggs
- 3 c flour
- 1 t baking soda
- ½ t salt
- 2 T lemon juice
- ½ c butter
- 1 c sugar
- 1 ½ t ground ginger
- 1 ½ t allspice
- ½ c molasses
- 1 c whole wheat flour
- 1 ½ t nutmeg
- 1 ½ t cloves
- 2 T orange zest alt. 1 fresh zested orange
Royal Icing
- ½ t cream of tartar
- 16 oz sifted powdered sugar
- 3 egg whites
- 1 t vanilla extract
Directions
In a large mixer bowl beat butter and shortening on medium speed until softened. Add sugar; beat till fluffy.
Add eggs, molasses, and lemon juice; beat well.
Combine the flours, ginger, all-spice, baking soda, and salt. Gradually add to butter mixture; beat well.
Divide dough in half; wrap in clear plastic wrap. Chill for 3 hours or till firm enough to roll out.
Prepare the gingerbread house pattern. Preheat the oven to 375°. Grease the outside bottom of a 15″ x 10″ cookie sheet and roll out 1⁄2 of the dough on the back of the prepared pan. Place the patterns on the dough. Cut around the patterns with a sharp knife, removing the excess dough from the baking pan. Bake in the 375° oven for 10-12 minutes. Let cool in the pan for 1 minute and transfer to a wire rack.
To assemble the house, pipe royal icing on the outside edges of each pieces
Royal Icing
In a large mixer bowl combine egg whites, sugar, vanilla, and cream of tartar. Beat with an electric mixer on high speed for 7-10 minutes or until very stiff. Use at once. Cover icing in bowl at all times with wet paper towels to prevent drying. Makes 4 cups