MMMMM----------------------FOR COOKIE HOUSE---------------------------
4 1/2 c Flour; up to 5 c
2 ts Baking powder
1/2 ts Salt
1 c Margarine; room temperature
2 c Sugar
2 ea Eggs
2 tb Milk
2 ts Vanilla extract
Egg wash
MMMMM-----------------------FOR DECORATING----------------------------
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler
Cookie Dough:
Stir or whisk together 4-1/2 cups flour, baking powder, and salt;
set aside. Cream the butter and sugar until light; add the eggs,
milk, and vanilla, and beat well. Gradually add the dry ingredients
and blend to form a smooth ball of dough. If the dough is sticky,
add just enough of the remaining flour to eliminate the stickiness.
The dough should not be dry. Divide the dough in half, wrap each
ball in plastic, and refrigerate for several hours, or until firm
enough to roll.
Meanwhile, cut cardboard templates for the base and the 3 parts of
the cookie house. The dimensions are as follows:
The Base: is a circle 6" across (cut 1)
The Side: is a rectangle 2-3/8 x 3-1/2" (cut 2)
The Front & Back: is funny shaped.
It's 3" wide and 4-1/4" tall (total height). From the bottom to the
beginning of the "roof" section is 2-3/8". At 2-3/8" cut up to form
the "roof" top like an upside down "V" (cut 2).
The Roof: it's a rectangle 2-3/4 x 4-1/4".
Preheat oven to 350°F. On a flour-dusted cookie sheet or the back
of one jelly roll pan, roll out one ball of dough to 1/8 to 1/4"
thick. For each house cut 1 base, 2 sides, 2 front & back pieces,
and 2 roof pieces. Lay out the cardboard patterns on the dough,
leaving 1-1/2" between them. The layout will depend on the size of
your cookie sheet and how many houses you are making. Use a sharp
knife to cut around each template, removing excess dough as you
cut. Wipe the knife frequently. Repeat the rolling and cutting
process to make the remaining pieces. If you want some small trees
in front of your house, make them using a cookie cutter.
Bake both sheets of cookies at the same time, for 10 to 15 minutes
removing pieces when they are done. Preferable to overbake than
underbake since we need firm cookies. The cookies may brown, but
this is OK. Transfer immediately to a wire rack to cool
completely.
Decorate the pieces before assembling the houses. You can do this
many ways. Mostly use your imagination. Frost or pipe/apply candies
to the "wet" icing. To "sugar-coat" areas, brush on egg-wash (being
careful not to touch any piping or decorations); then sprinkle
immediately with colored sugar. Tap gently to shake off excess
sugar. Set aside to dry for half an hour.
Next to assemble houses. Use the #7 icing tip. Pipe a thick line of
icing along edges to be put together and "glue" the houses together
and on the base. Make sure to do one area at a time and hold until
icing sets. Let all set for a few minutes. When icing is firm, do
any finishing touches.
Yield: 3 Cookie Houses With Bases
Recipe FROM: The Christmas Kitchen by Lorraine Bodger
