Gingerbread House Cookie
Recipe from
Better Homes and Gardens
After you shape and bake these gingerbread house cookies, gather kids and an assortment of candies for a cookie decorating party.

Servings:
12 cookies
Prep Time:
35 mins
Total Time:
3 hrs 42 mins
Ingredients
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1 cupshorteningsee savings

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1 cupsugarsee savings

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2 teaspoonsbaking powdersee savings

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2 teaspoonsground gingersee savings

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1 teaspoonbaking sodasee savings

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1 teaspoonground cinnamonsee savings

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1 teaspoonground clovessee savings

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1 cupmolassessee savings

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2eggssee savings

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2 tablespoonsvinegarsee savings

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5 cupsall-purpose floursee savings

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6 16x12-inch piecesparchment papersee savings

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Purchased canned white frostingssee savings

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Assorted purchased candiessee savings

Directions
1.
In a very large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl.
2.
Beat in molasses, eggs, and vinegar until combined. Beat in as much flour as you can with mixer. Stir in remaining flour. Divide dough in thirds. Cover; chill 3 hours.
3.
Cut a 16x12-inch piece parchment paper in half crosswise. Place one of parchment halves on pastry cloth. Sprinkle parchment with flour.
4.
Divide each piece of dough in half (you should have six). Place one piece of dough on parchment; roll to 1/8-inch thick. Using 8x5-1/2-inch cutter, cut into shape. Remove scraps; set aside. Lift dough and parchment; place on cookie sheet.
5.
Bake in 375 degree F oven 7 to 9 minutes or until edges are browned. Slide cookie and parchment onto rack. Cool. Repeat with remaining dough and parchment, gathering cookie scraps together and rerolling.
6.
When cool enough to handle, peel cookies from parchment paper. Decorate using frosting to attach candies. Makes 12 cookies.
Nutrition information
Calories 474, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 194 mg, Carbohydrate 72 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin C 0%, Calcium 11%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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