Gingerbread House (si desean la receta en espanol, mandenme un mensaje y la traduzco!)

Gingerbread

5 C sifted flour

1 t baking soda

1 t nutmeg

1 t salt

3 t pwd ginger

1 C sugar

1 C Crisco

1 C unsulphured molasses

~6T milk to make dough moist

Melt shortening in saucepan. Add sugar and molasses and mix well. Make sure sugar is well dissolved. Sift together flour, soda, nutmeg, salt, and ginger in mixing bowl. Gradually stir in 4 C dry ingredients into shortening mixture and mix thoroughly. Put dough on countertop or pastry board. Mix in remaining 1 C dry ingredients by h and. When thoroughly mixed, divide dough into 3 equal parts. Shape each into a ball. Place each ball on ungreased flat cookie sheet. Roll into rectangle ¼” thick. Cut. Cook at 375 for 10-15 minutes or until lightly browned. When done, if pieces are overly misshapen, trim quickly before the pieces cool. Cool thoroughly.

Royal Icing

3 egg whites (room temperature)

1lb Confectioners sugar

1 t Cream of Tartar

Beat egg whites slightly. Add sugar and cream of tartar. Beat 7-10 min til very stiff. Keep covered with a slightly damp cloth to prevent from drying and hardening.

Below is the mold that you can print:

 

 

 

 

 

 

 

 

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