Aunt Gwynn’s Gingerbread House Recipe

DOUGH:
5 cups flour
1 cup sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup solid shortening
(such as Crisco)
1 cup molasses

Melt shortening, add sugar and molasses and mix well until the sugar is fully dissolved.
Sift dry ingredients together into the bowl of a food processor. Gradually add shortening mixture and process. After the dough is put into well-greasedmolds or cut into shapes, bake in preheated oven at 375° for 13 to 15 minutes.

Let cool completely.
ROYAL ICING (for construction “glue”):
4 cups confectioners’ sugar
3 tablespoons meringue powder
6-7 tablespoons warm water
Whip ingredients together until well
mixed, then continue beating onmedium
speed for 7 minutes. Keep covered with a
moist paper towel when not using.
BUTTERCREAM ICING (for snow,
decoration and sticking candy into):
1/2 cup Crisco
1/2 cup unsalted butter
1 1/2 teaspoons vanilla
About 5 cups confectioners’ sugar
3 tablespoons milk
Cream butter and shortening, add vanilla.
Gradually add sugar, one cup at a time,
beating well.Addmilk and whip for several
minutes at high speed. If too stiff, add a little
more milk.