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  * Exported from MasterCook *
    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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