Ginger Bread House Dough
1 pound shortening -- softened
1 1/2 cups
light brown sugar* -- packed
3 large eggs-Whole*
3 1/8 pounds flour, all-purpose
1 1/8 tablespoons
1/2 teaspoon baking soda*
1/2 teaspoon salt*
1 house -
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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