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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