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Ginger Bread House Dough
1 pound shortening -- softened 1 1/2 cups light brown sugar* -- packed 1/2 pint molasses* 3 large eggs-Whole* 3 1/8 pounds flour, all-purpose 2 tablespoons ginger, ground* 1 1/8 tablespoons cinnamon, Ground* 1/2 teaspoon baking soda* 1/2 teaspoon salt*
1 house - each YIELD
1. In a large bowl with mixer at high speed, beat the butter until creamy, about 1 minute. Add the brown sugar and beat for about 2 minutes. Beat in the molasses and egg. 2. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Gradually work them into the creamed mixture to form a soft dough. Place the dough in plastic wrap and refrigerate for at least 4 hours. 3. Preheat oven to 300 degrees. Lightly butter two baking sheets. On a well-floured surface, roll out the dough to about 1/4-inch thickness. Bake the cookies on baking sheets for about 25 - 30 minutes till firm and dry. Cool, then transfer them to wire racks to cool completely.
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