Gingerbread House Facades

Gingerbread House Facades

Yield: 9 to 10 facades
Prep:  1 hr 15 mins 
Bake:   7 mins  to  9 mins  350°F 
Start to Finish:  2 hrs 35 mins 
 
Ingredients
  • 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
Royal Icing

Yield: 2 cups
 
Ingredients
  • 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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