Gingerbread houses

Gingerbread House

• 1

  Preheat the oven to 325 degrees.

• 2

  Line several cookie sheets, with aluminum foil. Butter and flour the foil

• 3

  In a large bowl, cream the butter, and sugars beat in the molasses and eggs.

• 4

  In another large bowl, sift dry ingredients. Combine mixtures and kneed into a smooth ball. Cover and refrigerate at 30 minutes.

• 5

  On a well floured surface, roll out a small amount of dough until its 1/4 inch thick. Place one of the paper pattern pieces on the dough and cut around the edges. Gently, using the spatula, lift the dough and place it on the prepared cookie sheet.

• 6

  Put all scraps into a bowl and cover. Save these for the kids to play with or to make gingerbread men.

• 7

  To make windows and the door: cut out a rectangle from the appropriate side. Cut the window in half to make shutters. Fill empty window hotel with crushed life-savers to form stained glass windows

• 8

  To make the chimney: cut out a rectangle big enough to hold all pieces of the chimney. When the baked dough is still warm and soft, lay the pattern on top and cut out the pieces.

• 9

  Bake 15 to 20 minutes or until slightly firm. Let cool on racks until firm enough to handle. Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.

Icing

• 1

  In a large bowl, beat the egg whites until they begin to form,

• 2

  Add the cream of tartar and beat until whites are stiff but not dry.

• 3

  Gradually beat in the icing sugar beating for about 5 minutes until it reaches spreading consistence. Keep it covered and refrigerated until needed. Don’t let it dry it becomes like cement.