Gingerbread house dough

 
                          Gingerbread House Dough
 
 Recipe By     : TASTE OF HOME DEC/JAN 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          shortening (no substitutes)
    2      cups          sugar
    2      cups          dark molasses
    2      Tablespoons   ground cinnamon
    2      teaspoons     baking soda
    1      teaspoon      salt
    9      cups          all-purpose flour -- 9-10 cups
 
 In a 5 qt pan, heat shortening, sugar and molasses on low, stirring constantly
 until sugar is dissolved. Remove from heat; add cinnamon, baking soda and
 salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball.
 Using remaining flour, lightly flour a wooden board. Turn dough onto the
 board; knead until even in color and smooth (not crumbly or dry), adding more
 flour if needed Form into a log. Cut into 5 equal pieces; wrap in plastic
 wrap.
 
 Cut patterns out of paper or cardboard. Line a baking sheet with foil and
 lightly grease the foil. Lay a damp towel on counter; place prepared pan on
 towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly
 floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2"
 rectangle about 1/4" thick. position patterns at least 1/2" apart on dough as
 shown. Cut around patters with a sharp knife or pizza cutter; remove patterns.
 Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees
 for 10-14 minutes or until cookie springs back when lightly touched. Remove
 from oven; immediately replace patterns on dough. Cut around the edges to trim
 off excess cookie. Cool 3-4 minutes or until cookies begin to firm up.
 Carefully remove to a wire rack; cool. Repeat with remaining dough and
 patterns.
 
 
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