Gingerbread House

• 1/2 c. shortening
• 1/2 c. sugar
• 1/2 c. dark molasses
• 2 tbls. cold water
• 3 c. flour
• 1 t. ginger
• 1 t. cinnamon
• 1 t. salt

1. 1. Cream together 1st 3 ingredients. Sift together dry ingredients; add to shortening mixture. Dough will be very stiff. Chill for 1 hour.
2. 2. Press dough into greased gingerbread house mold, or on greased cookie sheet in large squares suitable for your pattern.
3. 3. Bake at 350 degrees for 25 minutes.
4. 4. If using a mold, cool for 10 minutes then unmold and cool on a rack. If using a paper pattern, cut around the pattern with a sharp knife before the bread has completely cooled, and cool pieces on a rack. (You can cut the pieces when cooled, but if it's overcooked it will crumble.)
5. 5. Let pieces stand for one day, then assemble and decorate.

shortening, sugar, dark molasses, cold water, flour, ginger, cinnamon, salt

Taken from www.epicurious.com/recipes/member/views/gingerbread-house-51154941 (may not work)