Gingerbread Dough for Structures

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	Preparation	25 minutes
	Cooking	20 minutes
	Ready In	45 minutes

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Ingredients

2/3	cup	vegetable shortening
1/2	cup	sugar
1/2	cup	blackstrap molasses
1	each	egg
3	cups	flour, all-purpose
1	teaspoon	baking soda
1	teaspoon	baking powder
1	teaspoon	cinnamon
1	teaspoon	ginger
1	teaspoon	cloves
1/2	teaspoon	nutmeg

Directions

Cream shortening and sugar.

Add molasses and egg; beat thoroughly.

Sift together remaining ingredients and add to liquid mixture.

Mix well.

If dough does not come together, add water as necessary.

(Dough tends to be stiff.)

Roll to 1/2 inch thick and cut pattern for desired structure.

Bake at 350 degrees for 15-18 minutes.

Be very careful when removing from baking sheets to cooling rack.

Let cool thoroughly, then assemble using Royal icing (2 egg whites, 1/2 tsp cream of tartar, 1/2 to 1 tsp vanilla, 1lb confectioners sugar. Beat until stiff.)

Notes: Roll out the dough right on the cookie sheets, cut your pieces, and peel away the extra dough.

A lot easier than trying to transfer the pieces from rolling board to sheets.

Leave some space between pieces; this dough tends to spread a bit.

It also has a tendency to crack a little when you take it off the baking sheet if you use a small spatula to move it.

The cookie isn't too sweet, but nice and spicy.