Ginger Bread house

 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.

Icing - Royal Icing

2      ounces        egg whites

1      pound         sugar, confectioner's

1      pinch         salt

1/8  teaspoon      cream of tartar

1) Whip egg whites and cream of tartar to stiff  peaks.

2) Add salt and sugar together a little at a time while whipping until all sugar has dissolved

3) The icing is ready for piping if it stands at sharp peaks.

yield  = 1pint

NOTES : If liquid flavor or color is used add more sugar.