Gingerbread House Dough
Author/Submitted by:
Recipe is courtesy of David Schmidt and the Brioche Artisan Bakery.
Servings: 0
Categories:
Christmas
/
Cookies
/
Desserts
/
Holidays
/
Information
Ingredients: 5 1/2
cups
all-purpose flour 1
teaspoon
baking soda 1/4
teaspoon
baking powder 1
tablespoon
ground ginger 1
tablespoon
cinnamon 1
teaspoon
ground cloves 1
teaspoon
ground nutmeg 1/2
teaspoon
salt 1
cup
vegetable shortening,
Crisco
1
cup
sugar 1 1/3
cups
molasses 1
large
egg 1
teaspoon
vanilla extract Directions:
1.
Sift together the dry ingredients in a bowl. Set aside. Using the paddle attachment of your mixer, cream the sugar and shortening for 2 minutes on medium speed. Add the egg, molasses, and vanilla and mix for another two minutes. Scrape the bowl often to ensure all ingredients are mixed evenly. At low speed, add the dry ingredients in four additions, mixing just until blended. Take dough out of mixer bowl and knead a few times on your work surface. Shape into a flat disk and wrap with plastic wrap. Refrigerate for at least two hours.
2.
The dough is now ready to roll out and cut into house parts, gingerbread people, etc.
This recipe makes very sturdy dough, not the best for eating, but still tasty and perfect for gingerbread houses.
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