Nothing makes the holiday air smell quite so wonderful as the aroma of fresh gingerbread!
GINGERBREAD HOUSE
Ingredients:
1 1/2 cups butter or margarine
2 1/4 cups brown sugar, firmly packed
1 1/2 cups dark molasses
1/2 cup sugar
7 to 8 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
7 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
1 teaspoon ground allspice
Patterns (from lightweight cardboard)
- To make the patterns, you’ll need two roof pieces at 7 1/2 wide by 5 inches high, and two side pieces at 6 1/2 inches wide by 5 inches high. For the front and back of the house, draw a shape 5 1/2 inches high by 7 inches wide. On top of the shape, draw a triangle that is 7 inches wide at the base and 2 inches high at the tip. Cut the patterns with a matte knife or sharp scissors. (The rectangle and triangle pieces for the front and back of the house should be cut out in one piece.)
- In a large bowl, cream the butter and sugar. Add molasses and water. In a separate bowl, mix all the dry ingredients together. Add the dry ingredients to the wet ingredients, a cup at; a time, and mix on low to avoid “fluffiness.” If the dough is too stiff for your mixer, mix it by hand with a metal spoon or with clean hands. Divide in half, wrap in plastic wrap, and refrigerate 2 to 3 hours.
- Preheat the oven to 350 degrees F. Roll out the dough 1/4-inch thick on waxed paper or parchment sheets. Dust the pattern pieces with flour, lay on the dough and cut out. Leave the pieces on waxed paper or parchment and place on cookie sheets. Allow at least 1/4 inch between pieces.
- The dough may also be rolled directly on a lightly greased foil-lined baking sheet. A piece of plastic wrap on top of the dough keeps you from having to add flour. A damp towel underneath the baking sheet will keep it from slipping. Cut around the shapes, and remove the excess dough.
- Before baking, cut the windows and doors, but do not remove the cutouts. Recut after baking. Windows can be removed from the warm gingerbread, but do not remove the doors until the gingerbread has cooled thoroughly, then remove them carefully. When constructing your gingerbread house, the door can be positioned open, so you want it to be flat and unbroken.
- Bake cut shapes for 10-15 minutes for larger pieces, and 8-10 minutes for smaller pieces. Gingerbread should be firm and lightly browned to ensure a rigid cookie that will stand up without bending.
- Remove the gingerbread pieces from the foil, lifting them firmly, but with care. Peel off any remaining foil or waxed paper. Store the pieces in an airtight container until you are ready to assemble them. They may absorb moisture from the air and soften.
- Cookies meant for eating should be rolled 1/16-inch or 1/8-inch thick and baked until they are lightly browned at the edges. Makes two 14-inch x 16-inch rectangles, 1/4-inch thick.
- Note: You may substitute mace, cardamom, or pumpkin pie spice for the allspice and nutmeg. For the best flavor, uses spices that are less than one year old. If you have a spice grinder, freshly ground spices are wonderful!
GINGERBREAD HOUSE DECORATIONS
Ingredients:
• Christmas candies, jelly beans, and candy canes
• 1 or 2 recipes Royal Icing (see below)
• Wafer and Lorna Doone cookies (shutters and doors)
• Necco candy wafers (roof)
• Peanut brittle, Oreo Cookies, or orange sticks (paths)
• Sugar cones and gumdrops (trees)
• Pastry bag with decorator tips
Join one side wall to an end piece by piping icing along one edge and pressing the end of the other piece into it. Prop the pieces at right angles so they stay together until they are dry. Allow the icing to dry thoroughly before handling the pieces.
When the first two pieces have hardened together, attach the other end piece or wall. Allow the walls to dry before adding the roof. The assembled house should dry overnight before it is decorated. Attach doors, shutters, roof tiles and cookie and candy trims with tiny dabs of icing. Landscape with paths, trees and lots of snow
Royal Icing Recipe
Ingredients:
• 3 egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 pound confectioners’ sugar flavoring (optional)
• Coloring (as needed)
Beat all the ingredients as high speed for 8-10 minutes. This is a hard-drying icing. Cover the bowl with a damp cloth or plastic wrap while you are working with it.
