Gingerbread dough recipe

1 cup shortening
1 cup molasses
1 cup brown sugar
2 tablespoons ginger
2 eggs, beaten
6 cups flour
1/2 teaspoon salt

Cream shortening with sugar until light and fluffy. Mix in spices.

Pour molasses using a steady slow stream into creamed shortening mixture with mixer running until well mixed.

Beat in eggs.

Sift six cups flour and salt. Blend 5 cups into mixture.

Add as much remaining flour as needed to make dough stiff enough to roll but still soft and pliable.

Use a model to cut out desired shapes of walls and roof.

Bake at 310 degrees until gingerbread reaches desired color (approximately 25-30 minutes). The time will vary according to thickness of cutout.

Use royal icing to “glue” pieces together.

Makes enough dough for 1 house (10 to 12 inches high).

Source: Dave McTigue, director of culinary and nutritional services at Lanier Village Estates