Gingerbread Houses

 

I've written before about our hit-and-miss Christmas tradition of making gingerbread houses, but this year I figured I should add the recipe. So, here you go. Remember my mold came from Pampered Chef (although apparently a "vintage" piece), so the recipe does as well. You can see that I had some helpers in the kitchen. We had a great time!

Gingerbread Base

• 1/2 cup butter, softened 
• 1/2 cup sugar
• 1/2 cup molasses or honey
• 1 egg yolk
• 3 cups flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspon cloves
• 1/4 teaspoon salt

Cream the "wet ingredients" then stir in the "dry" ones. (Note that the updated recipe uses shortening instead of butter, and has a couple of other minor adjustments.)  Divide dough in half; wrap and chill one half. Fill lightly greased mold (from Pampered Chef) with the other half and bake at 350 degrees for 18-20 minutes. Cool one minute before removing from pan to cool thoroughly. Repeat with the other half of the dough when the mold has also cooled thoroughly. 

Royal Icing

• 1 1/4 cups powdered sugar
• 1/8 teaspoon cream of tartar
• 1 egg white

Place all ingredients in a non-plastic bowl and beat on high speed for about 5 minutes, until glossy and holding peaks. Keep covered when not being used.

Look at the beautiful finished creations. So festive!!