Gingerbread Dough (For Houses)

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 34 cup fancy molasses
• 12 cup cooking molasses
• 6 cups flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 4 cups icing sugar
• 12 teaspoon cream of tartar
• 3 egg whites

1. In large bowl using electric mixer, beat butter with sugar until light; beat in eggs and fancy and blackstrap molasses.
2. Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture.
3. Mix well, working with hands as needed.
4. Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to one week.
5. Draw patterned pieces on waxed paper; label and cut out.
6. Between wax paper, roll out one disc at a time to 1/4" thickness.
7. Remove top sheet of paper; arrange pattern pieces.
8. Using tip of knife, trace and cut out shapes.
9. Freeze on parchment paper-lined baking sheet for 20 minutes or until hard.
10. Bake in 325 F oven for 12 to 15 minutes or until golden and firm to the touch.
11. Transfer gingerbread to racks and let cool completly.
12. Icing: In bowl, sift together icing sugar and cream of tartar.
13. Using electric mixer, beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.

butter, sugar, eggs, fancy molasses, cooking molasses, flour, ground ginger, baking soda, salt, ground cloves, cinnamon, icing sugar, cream of tartar, egg whites

Taken from www.food.com/recipe/gingerbread-dough-for-houses-443891 (may not work)