Gingerbread House Mold

3 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/4 ground cloves
1/2 cup solid vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 egg

Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel. Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well. In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F. Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.Bake 17-20 minutes or until edges are lightly browned. Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.

Repeat procedure with remaining dough.

Note: It is only necessary to fill the chimney section of the house once.

Royal Icing Recipe
Makes 2 cups icing or enough to assemble and decorate one Gingerbread House or School/Post Office.

4 cups powdered sugar
3 Tbsp. meringue powder*
6 Tbsp. water

Place all ingredients in a medium non-plastic mixing bowl. Beat at medium speed of electric mixer 5 to 7 minutes or until icing is glossy and holds peaks. The icing dries very quickly; cover with a damp towel when not being used.To store for later use, place in an airtight container and refrigerate. Mix thoroughly before using. Icing may be tinted using food coloring (liquid, paste or powder), if desired.

*Meringue powder (pasteurized egg whites and cream of tartar) is available at craft stores or retail stores that sell cake decorating supplies.

Makes 1 Gingerbread House
Family Heritage Gingerbread mold collection