Gingerbread House Dough - shortening

Method

• In a 5 qt.
• pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
• Remove from heat; add cinnamon, baking soda and salt.
• Stir in flour, 1 cup at a time, until dough can be formed into a ball.
• Using remaining flour, lightly flour a wooden board.
• Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
• Form into a log.
• Cut into 5 equal pieces; wrap in plastic wrap.
• Cut patterns out of paper or cardboard.
• Line a baking sheet with foil andlightly grease the foil.
• Lay a damp towel on counter; place prepared pan on towel (to prevent slipping).
• Unwrap one portion of dough.
• Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2 rectangle about 1/4 inch thick.
• Position patterns at least 1/2 inch apart on dough as shown.
• Cut around patters with a sharp knife or pizza cutter; remove patterns.
• Remove dough scraps; cover and save to re-roll if needed.
• Bake at 375F for 10-14 minutes or until cookie springs back when lightly touched.
• Remove from oven; immediately replace patterns on dough.
• Cut around the edges to trim off excess cookie.
• Cool 3-4 minutes or until cookies begin to firm up.
• Carefully remove to a wire rack; cool.
• Repeat with remaining dough and patterns.