Gingerbread Houses

For the dough • Melt the shortening with the sugar and molasses in a saucepan over low heat. Remove from stove.
• Place the dry ingredients in a large bowl. Pour the sugar mixture into the dry ingredients and mix.
• Add the egg and mix well. The dough will be stiff and dry.
• Cover and let the dough rest at room temperature for at least 3 hours or up to 24 hours.
• Preheat the oven to 350 degrees.
• Roll the dough out to 1/8-inch thickness on a floured board. Cut out shapes using a knife or gingerbread cookie cutters.
• Bake for 10 to 15 minutes. Cool on a rack.

For the icing • Beat the egg whites until soft peaks form.
• Fold in the powdered sugar and extract.
• Beat until stiff peaks form.
• During frosting, keep the bowl covered with a damp cloth at all times.
• Using a 10-inch cardboard circle as a base, pipe icing around the main gingerbread shapes to form the frame of a house. Start with the front or back, then add the sides.
• Pipe icing along the edges of the pieces to attach the sides and roof.
• Use the icing to form the windows, door and other features such as icicles.
• Spread the icing on the cardboard to form the yard of the house.
• Decorate the house with candies, gum, cereal, dried fruit, pretzels, etc.

This article appears in Dec 1-31, 2007.