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Dough for Gingerbread Houses

List of Ingredients




Bring to a boil in large saucepan:
1 cup brown sugar
1 cup dark molasses
1 cup Crisco

Add (while mixture is hot)
1 tsp. baking soda dissolved in 1/3 cup water
1 tsp. cinnamon
2 tsps. ginger
1/2 tsp. salt
4 cups flour

Blend well and refrigerate, covered, overnight. Roll out dough on a cookie sheet and cut out pattern forms. Or
pack dough in commercial forms if you are using that type of pattern.
Bake at 350 degrees for 12 to 15 minutes until crisp and golden.

Hints: This dough will hold impressions, after they are made, if it is chilled while on the cookie sheet for about 30 minutes before it is cooked. Rough edges can be evened off and mitered with coarse sandpaper. Oh, yes...it also is good eating.

Recipe