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Gingerbread House Recipe


2 cups vegetable shortening

2 cups sugar

2 cups dark molasses

2 teaspoons vanilla

6 to 8 cups all-purpose flour

2 teaspoons baking soda

4 teaspoons ginger

2 teaspoons cinnamon

2 teaspoons salt



BEAT shortening and sugar with electric mixer until light and fluffy. Add molasses and mix well.

MIX 2 cups of flour with baking soda, ginger, cinnamon and salt in separate bowl.

ADD flour mixture to shortening mixture and blend.

GRADUALLY add more flour, 1 cup at a time, mixing well after each addition until stiff dough is formed, working in last cup of flour with hands.

DIVIDE dough in half and wrap in plastic wrap.

CHILL at least 30 minutes or overnight.

PREHEAT oven to 325 deg.

ROLL piece of gingerbread dough out on floured surface to 1/2 -inch thickness.

TRANSFER all pieces to baking sheets and bake 10 to 12 minutes for smaller pieces and 20 to 25 minutes for larger pieces.

TRANSFER to cooling racks using wide spatula and cool completely. (If edges need trimming, do so while still warm.)