Ingredients

1/2 c. shortening

1/2 c. sugar

1/2 c. dark molasses

2 tbls. cold water

3 c. flour

1 t. ginger

1 t. cinnamon

1 t. salt

Preparation

  1. Cream together 1st 3 ingredients. Sift together dry ingredients; add to shortening mixture. Dough will be very stiff. Chill for 1 hour.

  2. Press dough into greased gingerbread house mold, or on greased cookie sheet in large squares suitable for your pattern.

  3. Bake at 350 degrees for 25 minutes.

  4. If using a mold, cool for 10 minutes then unmold and cool on a rack. If using a paper pattern, cut around the pattern with a sharp knife before the bread has completely cooled, and cool pieces on a rack. (You can cut the pieces when cooled, but if it’s overcooked it will crumble.)

  5. Let pieces stand for one day, then assemble and decorate.