Making the Gingerbread

• 1 cup light corn syrup
• 1/2 cup firmly packed brown sugar
• 1/2 cup vegetable shortening
• 4 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon

For the Icing Glue

• 1 cup confectioners" sugar
• 1/4 teaspoon cream of tartar
• 1 egg white
• 1/3 cup boiling water

For the Decorations

• Prepare vanilla frosting
• bite-size frosted wheat cereal
• striped chocolate candies
• various shapes of pretzels
• ice-cream cones

Special Aids

• Stiff cardboard
• Pastry bags with small and medium round tips

Preheat oven to 350 degrees F. In a small pan, cook corn syrup, brown sugar and vegetable shortening over medium heat, stirring until smooth.

In a large bowl, combine flour, ginger and cinnamon. Mix well. Add corn syrup mixture, stirring until dough forms. On a lightly floured surface, roll dough out to a 1/2-inch-thick rectangle. Cut out shapes; place 1 inch apart on baking sheets. Bake 10 to 15 minutes. Place sheets on racks; cool slightly. Trim cookies; cool completely.

Makes 1 House