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Ready In3 h
Original recipe yields 30 servings
My mom & I make approximately 40 gingerbread houses each year, so I know what I am saying when I tell you this is a great recipe. We lost our recipe this year so tried this one and we like it better than our usual one. You will have to correctly measure the flour or it would be too dry. You scoop the flour into the measure cup and with a kitchen scoop, then clear off the top with a knife WITHOUT tapping the cup. Then it should not be too dry. Also don't try to make them too thin. They should be app. 3/8" thick. Good luck with your gingerbread house!
To all those who have tried this recipe and ended up with a crumbly mess (like me!) I have some valuable advice. Once you've melted the shortening, keep the heat on medium as you add the rest of the ingredients GRADUALLY using a whisk to mix it in, rather than dumping all the dry ingredients in all at once. Keeping it over the heat helped keep it warm and pliable. It's amazing how much of a difference this all made. It turned out PERFECTLY and I will be sure to use this recipe every year!
Lost my old recipe and had to try several until I found this one-it is really good. This makes a good stiff dough that yeilds a sturdy non-puffy cookie that works very well for building houses or making large cookies for hanging. NOTE: Flour must be measured very carefully and then should not be dumped into the fluids all at once. Flour varies in moisture content- the amount needed in any cookie recipe may vary somewhat from time to time even if it is same brand brand of flour. Don't pack the flour into the cup- spoon it into the cup then level the top off with a knife. This makes a very stiff dough, but that is what is needed for house building. Use a different recipe for cookies to be used for eating only.