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ShareGingerbread House Facades
Yield: 9 to 10 facades
Bake: 7 mins to 9 mins 350°F
Start to Finish: 2 hrs 35 mins
- 3 cups all-purpose flour, plus more for work surface
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground pepper
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 Gingerbread House Facade template
- 1 cup Royal Icing (see recipe)
- 4 - 5 ounces assorted candy
Directions
1. In a bowl, whisk together flour, ginger, cinnamon, salt, baking soda, baking powder, cloves and pepper; set aside.
2. In large mixer bowl, beat together butter and sugar until light, about 2 minutes. Beat in egg and molasses until combined. Add flour mixture; beat until a dough forms. Halve dough, wrap in plastic wrap, flatten into disks and chill until firm, about 45 minutes.
3. Heat oven to 350 degrees F and place rack in center. Line two baking sheets with parchment paper. On a floured work surface, using a floured rolling pin, roll out dough to 1/8-inch thickness. Using template and a small knife, cut out houses and transfer to prepared sheets. Bake until set, 7 to 9 minutes. Transfer sheets to wire racks and let cool 2 minutes. Transfer cookies to racks and let cool completely.
4. Transfer 1 cup icing to a decorating bag fitted with a small plain tip (tip number 3). Secure end of bag with a rubber band, squeezing out air. Decorate facades with icing and candy. (When not using bag, place, tip side down, in a tall glass with a damp paper towel in the bottom so icing doesn't harden in tip.)
5. Template for house:
http://www.lhj.com/lhj/slideshow/slideShow.jhtml?slideid=/templatedata/lhj/slideshow/data/1195670187951.xml&page=6
Nutrition Facts
- Calories(kcal)600,
- Protein(gm)2,
- Carbohydrate(gm)121,
- Fat, total(gm)12,
- Cholesterol(mg)51,
- Saturated fat(gm)7,
- Dietary Fiber, total(gm)1,
- Sodium(mg)237,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 2 cups
- 1 pound confectioners sugar (1 box)
- 4 tablespoons meringue powder or powdered egg whites
- 1/4 cup water
Directions
In a large mixer bowl, combine sugar, meringue powder and water. Beat on low speed (adding more water, as needed), scraping down sides of bowl, to stiff peaks, about 5 minutes. (If not using immediately, store in an airtight container at room temperature up to 3 days. Stir before using.)
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