Gingerbread Dough (For Houses)

Name: Gingerbread Dough (For Houses)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 houses
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 2 eggs; 3/4 cup fancy molasses; 1/2 cup cooking molasses; 6 cups flour; 2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cloves; 1 teaspoon cinnamon; 4 cups icing sugar; 1/2 teaspoon cream of tartar; 3 egg whites

Submitted by KEA-CA

"From the Canadian Living Test Kitchen"

Download

Ready In:: 1hr
Ingredients:: 14
Yields:: 4 houses

ingredients

GINGERBREAD DOUGH
1 cup butter, softened
1 cup granulated sugar
2 eggs
³⁄₄ cup fancy molasses
¹⁄₂ cup cooking molasses
6 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
ROYAL ICING
4 cups icing sugar
¹⁄₂ teaspoon cream of tartar
3 egg whites

directions

In large bowl using electric mixer, beat butter with sugar until light; beat in eggs and fancy and blackstrap molasses.
Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands as needed.
Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to one week.
Draw patterned pieces on waxed paper; label and cut out.
Between wax paper, roll out one disc at a time to 1/4" thickness. Remove top sheet of paper; arrange pattern pieces. Using tip of knife, trace and cut out shapes. Freeze on parchment paper-lined baking sheet for 20 minutes or until hard.
Bake in 325 F oven for 12 to 15 minutes or until golden and firm to the touch. Transfer gingerbread to racks and let cool completly.
Icing: In bowl, sift together icing sugar and cream of tartar. Using electric mixer, beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

KEA-CA

I am a transplant to Canada as of 1999, orginally from south central Pennsylvania - Pennsylvania Dutch country. I teach music in a private Montessori school in Ottawa, that capital of Canada. We live outside of the city in the woods with our three dogs. That's the newest pup in the picture. She is 18 months old. http://www.recipezaar.com/members/home/230846/DCP_0357.JPG We have a lovely cottage on a lake tucked away from the big city. Give me the commute any day! I am a cookbook addict though I've bought less since Zaar has arrived on the horizon! My favorites have to be the Cook's Illustrated books - I really love the scientific aspect of food and how it all works! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

View Full Profile