A recipe for Gingerbread House Dough - Part 1. Follow the simple recipe instructions for Gingerbread House Dough - Part 1 shared by other home cooking experts.
Ingredients
2 cups shortening, (no substitutes)2 cups sugar
2 cups dark molasses
2 Tsp. cinnamon, ground
2 Tbs. ginger, ground
2 Tsp. baking soda
1 Tsp. salt
9 cups flour, up to 10 cups, all-purpose,
Directions
Directions: In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat.Add cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed
into a ball.
Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
Form into a log. Cut into 5 equal pieces; wrap in plastic wrap.
PART 2:
Cut patterns out of paper or cardboard. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2 rectangle about 1/4" thick. position patterns at least 1/2" apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns. "
