1/2 c Shortening
1/2 c Sugar
1/2 c Molasses
1 Egg; lightly beaten
3 c Martha white all-purpose;
- flour
1 1/4 ts Allspice
1 ts Cinnamon
1/2 ts Baking soda
1/4 ts Salt
MMMMM----------------------DECORATOR ICING---------------------------
2 Egg whites
2 1/2 c Sifted confectioner's sugar
Food colour as desired; opt
Set oven to 325 F/165 C.
Combine shortening, sugar, and molasses in large
saucepan. Bring to a boil over medium heat, stirring
occasionally. Remove pan from heat; cool mixture to
room temperature. Stir in egg, flour, and remaining
ingredients until well blended.
FOR HOUSES: Grease and flour an 17" X 11" jelly roll pan.
Turn dough out onto lightly floured board or pastry cloth
and knead until smooth and pliable. Roll out dough in
prepared pan as evenly as possible, forcing dough into
corners of pan with fingers if necessary. Bake for 15
minutes or until deep brown and firm to the touch. Cool
in pan for 5 minutes. Cut pieces using patterns and small
sharp knife. It is important to cut pieces while cake is
very warm because gingerbread hardens as it cools. Cool
pieces on wire racks.
FOR COOKIES: Roll out a small amount of dough to 1/8"
thickness on lightly floured board or pastry cloth. Keep
remaining dough refrigerated until ready to use. Cut out
cookies with shaped cutters; arrange one inch apart on
ungreased baking sheet. Bake for 10 to 12 minutes or
until deep golden brown. Cool on wire racks. Decorate
with Decorator Icing and trims as desired.
DECORATOR ICING: Beat egg whites with electric mixer on
high speed until frothy and slightly thickened. Beat in
sugar, 1/2 cup at a time. Continue beating for 5 minutes
or until stiff.
