Gingerbread House Cookie
- In a very large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl.
- Beat in molasses, eggs, and vinegar until combined. Beat in as much flour as you can with mixer. Stir in remaining flour. Divide dough in thirds. Cover; chill 3 hours.
- Cut a 16x12-inch piece parchment paper in half crosswise. Place one of parchment halves on pastry cloth. Sprinkle parchment with flour.
- Divide each piece of dough in half (you should have six). Place one piece of dough on parchment; roll to 1/8-inch thick. Using 8x5-1/2-inch cutter, cut into shape. Remove scraps; set aside. Lift dough and parchment; place on cookie sheet.
- Bake in 375 degree F oven 7 to 9 minutes or until edges are browned. Slide cookie and parchment onto rack. Cool. Repeat with remaining dough and parchment, gathering cookie scraps together and rerolling.
- When cool enough to handle, peel cookies from parchment paper. Decorate using frosting to attach candies. Makes 12 cookies.
Nutrition Facts (Gingerbread House Cookie)
- Per serving:
- 474 kcal cal.,
- 18 g fat
- (5 g sat. fat,
- 35 mg chol.,
- 194 mg sodium,
- 72 g carb.,
- 1 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet