Making the Gingerbread

For 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

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