For making houses...
6 c flour
1 tsp baking soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 c melted shortening
1 c sugar
1 1/2 cup (12 oz) unsulfured molasses
2 eggs
Thoroughly mix flour, soda, salt and spices in one bowl. Melt shortening, add sugar, eggs & molasses; mix well. Add 1/2 dry ingredients and mix well. Knead in remaining flour mixture. Roll out gingerbread on greased cookie sheet, cut gingerbread house pieces or cookie shapes.
Bake at 350 for 15 minutes. Larger pieces will take longer
Gingerbread will harden as it cools. If it is not hard enough when cool, put back in the overn at 200 for 15-20 minutes.
If making ornaments, use a straw to poke a hole at the top of cookie while it is hot. I use a ribbon to hang on Christmas tree.
Royal Frosting-Be sure that all your mixing tools are greese free or the frosting will not harden!
With meringue powder - makes 3 cups
4 c. powdered sugar (1 lb)
3 TBS meringue powder
6 TBS water
Mix all ingredients together in large mixing bowl. Blend at low speed until thoroughly mixed. Beat at medium speed for 7-10 minutes. Mixture will be light and fluffy. Keep a damp cloth over frosting so it won't harden.
With egg white
1 egg white- room temperature
1 2/3 c powdered sugar
1/2 tsp lemon juice
1/4 tsp cream of tartar
Beat 7 minutes until light and fluffy.
