Gingerbread House Dough

• 2 cups shortening (no substitutes)
• 2 cups sugar
• 2 cups dark molasses
• 2 tbsp. ground cinnamon
• 2 tsp. baking soda
• 1 tsp. salt
• 9 to 10 cups all-purpose flour

1. In a 5 qt.
2. pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
3. Remove from heat; add cinnamon, baking soda and salt.
4. Stir in flour, 1 cup at a time, until dough can be formed into a ball.
5. Using remaining flour, lightly flour a wooden board.
6. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
7. Form into a log.
8. Cut into 5 equal pieces; wrap in plastic wrap.
9. Cut patterns out of paper or cardboard.
10. Line a baking sheet with foil andlightly grease the foil.
11. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping).
12. Unwrap one portion of dough.
13. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2 rectangle about 1/4 inch thick.
14. Position patterns at least 1/2 inch apart on dough as shown.
15. Cut around patters with a sharp knife or pizza cutter; remove patterns.
16. Remove dough scraps; cover and save to re-roll if needed.
17. Bake at 375F for 10-14 minutes or until cookie springs back when lightly touched.
18. Remove from oven; immediately replace patterns on dough.
19. Cut around the edges to trim off excess cookie.
20. Cool 3-4 minutes or until cookies begin to firm up.
21. Carefully remove to a wire rack; cool.
22. Repeat with remaining dough and patterns.

shortening, sugar, dark molasses, ground cinnamon, baking soda, salt, flour

Taken from www.foodgeeks.com/recipes/3135 (may not work)