Gingerbread House

Gingerbread house

One thing I try to do with my granddaughters every year is make a gingerbread house and let the girls decorate it. I love to watch their creativity blossom. Here’s the recipe we use.

Gingerbread House
2 sticks (1 cup) butter
1 cup sugar
1 cup molasses
2 egg
2 teaspoon baking soda
2 tablespoon milk
2 teaspoon ground ginger
2 cinnamon
1/2 teaspoon kosher or sea salt
6 cups flour

Directions:
Cream butter and sugar until light and fluffy. Add molasses and egg and beat well. Dissolve soda in milk and add to batter. Sift together ginger, cinnamon, salt, and flour, and add to batter, mixing thoroughly. Chill dough at least 24 hours.

Out of cardboard:
Cut two rectangles 4 ½ x 7 ¼ inches to make the sides of the house.
Cut two rectangles 8 x 5 ¼ inches for the roof.
Cut two pieces for the ends of the house, 6 inches wide at the base x 7 ½ at the peak. Draw diagonal lines from that peak to 4 ¾ inches to form the roof.
Cut one piece for the floor 6 x 7 inches.
Roll dough out to ¼ inch thick on a rimless cookie sheet. Place the patterns on the dough and cut them out with a sharp knife. Peel the extra dough away.

Bake:
at 375 degrees for 15 minutes until dough feels firm.

This recipe is found in Family Favorites from the Heartland.

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