Gingerbread Chalet

• 1 cup butter, softened
• 1-1/2 cups packed dark brown sugar
• 1 egg
• 2 tablespoons molasses
• 1 tablespoon dark corn syrup
• 4 cups all-purpose flour
• 4 teaspoons ground cinnamon
• 1 tablespoon ground cloves
• 2 teaspoons ground nutmeg
• 2 tablespoons hot brewed coffee
• 2 teaspoons baking soda
• 2 egg whites
• 3-3/4 cups confectioners' sugar
• Hot water
• Assorted candies

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, molasses and corn syrup. Combine flour, cinnamon, cloves and nutmeg; gradually add to butter mixture. In a small bowl, combine coffee and baking soda; gradually beat into the dough. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
2. Trace
3. onto waxed paper and cut out. Lightly coat two
4. with cooking spray. Divide dough in half. Using a lightly floured rolling pin, roll out the dough directly onto the
5. to 1/8-in. thickness.
6. Position patterns on dough. Using a sharp knife, cut out according to quantities noted on each pattern piece. Remove patterns. Remove dough scraps; cover, refrigerate and save to re-roll if needed.
7. Bake at 350u0b0 for 10-12 minutes or until set. Remove to wire racks to cool. Use remaining dough for cutout cookies of your choice.
8. In a large bowl, beat egg whites until foamy. Gradually add sugar and a few drops of hot water; beat for 12-15 minutes. If too stiff add additional hot water; if too thin, add more sugar. Place a damp cloth over bowl and cover tightly between uses.
9. Test cookie pieces to make sure they fit together snugly. If necessary, file the edges carefully with a serrated knife to make them fit.
10. Insert #10 round tip into pastry bag; fill two-thirds full with icing. Beginning with the chimney, pipe a wide strip of icing along the longest edge of chimney piece A. Angle and press the longest edge of chimney piece B against it; set aside.
11. Ice along the two longer edges of chimney piece C. Press one edge against the shortest edge of chimney piece A. and one against the shortest edge of chimney piece B to form a triangle. Gently press all three chimney pieces together (see Fig.1). Set aside to dry completely, about 3-4 hours.
12. Meanwhile, pipe icing along the two longest edges of both the front and back chalet pieces. With longest sides pointing up, position first one A-frame roof piece, then the other, at about a 45u0b0 angle between the front and back house pieces. Press pieces gently together. Prop with canned goods and set chalet aside to dry, 3-4 hours.
13. Referring to photo, center chimney on one side of chalet. Ice bottom edge of chimney piece C and press onto peak of chalet so that the chimney rises above it.
14. Ice the back of the door and center it on front of chalet, as indicated on pattern. Press into place. Decorate chalet as desired with assorted candies.

butter, brown sugar, egg, molasses, corn syrup, allpurpose, ground cinnamon, ground cloves, ground nutmeg, coffee, baking soda, egg whites, sugar, water, candies

Taken from www.tasteofhome.com/recipes/gingerbread-chalet/ (may not work)