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Gingerbread House Recipe

  • 1 c. butter or margarine, softened
  • 1 c. brown sugar
  • 1 c. molasses (light or dark)
  • 7 c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. salt
  • 1/2 tsp. cloves
  • 2/3 c. water
     
 
Pre-heat oven to 375. Cream butter and sugar thoroughly with electric mixer. Beat in molasses. Blend all dry ingredients. Alternately add blended dry ingredients and water to the butter and sugar mixture. Dough will become stiff, so that last dry addition may need to be blended by hand. Work dough until it is smooth in consistency. If dough sticks to your hands, lightly dust them with flour. Careful, though too much flour makes dough dry and hard. When dough is easy to work, you are ready to roll it out and make your house pieces. This recipe will do one large house. Bake 10 minutes. Refrigerated dough will keep for a week, but be sure to remove it three hours prior to rolling so it softens and is workable.
 





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