Gingerbread House Dough

5 C all purpose flour
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 C shortening
1 C sugar
1 1/4 C molasses
2 eggs, beaten

In large saucepan melt shortening on stove over low heat. While shortening is melting, in a separate bowl stir together flour, salt and spices (f using for cookies, add 1 tsp baking soda). When shortening is jalf melted, remove from heat and continue to stir until completely melted. Add sugar, molasses and beaten eggs.  Mix well and quickly (to prevent egs from cooking).  Add molasses mixture to flour mixture. Mix well. Dough will be soft. Cover and refrigerate until firm enough to handle. Preheat oven to 350F.

Roll dough onto aluminum foil or parchment paper. To prevent aluminum foil from slipping, wipe counter with wet sponge then smooth aluminum foil over dap counter. I rolled the dough out directly in the cookie/jelly roll pan.  Makes two cookie sheets full. Bake at least 12 minutes.

Royal Icing

3 egg whites (room temperature) submerge whole eggs in shells in hot warm to warm up

1 tsp vanilla

1 lb powdered sugar (about 4 1/2 C)

1/2 tsp cream of tartar

Combine all ingredients. Beat at low or medium speed 7 to 10 minutes or until very stiff. Keep icing covered with a damp cloth at all times to prevent crust from forming. This icing holds its shape and decorations can be made days in advance. Add food coloring for special effects.