Gingerbread/and Cookies/and Houses

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Title: Gingerbread/and Cookies/and Houses
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
1/2 c Sugar
1/2 c Molasses
1 Egg; lightly beaten
3 c Martha white all-purpose;
-flour
1 1/4 ts Allspice
1 ts Cinnamon
1/2 ts Baking soda
1/4 ts Salt
Decorator icing; below

Recipe by: Martha White's Southern Sampler
Preheat oven to 325. Combine shortening, sugar, and molasses in large
saucepan. Bring to a boil over medium heat, stirring occasionally. Remove
pan from heat; cool mixture to room temperature. Stir in egg, flour, and
remaining ingredients until well blended.
FOR HOUSES: Grease and flour an 17x11-inch jelly roll pan. Turn dough
out onto lightly floured board or pastry cloth and knead until smooth and
pliable. Roll out dough in prepared pan as evenly as possible, forcing
dough into corners of pan with fingers if necessary. Bake for 15 minutes or
until deep brown and firm to the touch. Cool in pan for 5 minutes. Cut
pieces using patterns and small shapr knife. It is important to cut pieces
while cake is very warm because gingerbread hardens as it cools. Cool
pieces on wire racks.

FOR COOKIES: Roll out a small amount of dough to 1/8-inch thickness on
lightly floured board or pastry cloth. Keep remaining dough refrigerated
until ready to use. Cut out cookies with shaped cutters; arrange one inch
apart on ungreased baking sheet. Bake for 10 to 12 minutes or until deep
golden brown. Cool on wire racks. Decorate with Decorator Icing and trims
as desired.
DECORATOR ICING: 2 egg whites and 2 1/2 cups sifted confectioners'
sugar Beat egg whites with electric mixer on high speed until frothy and
slightly thickened. Beat in sugar, 1/2 cup at a time. Continue beating for
5 minutes or until stiff.

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