Gingerbread Buildings
INGREDIENTS:
1/2 c Shortening
1/2 c Sugar
1/2 c Dark molasses
1/4 c Water
2 1/2 c All-purpose flour
3/4 ts Salt
1/2 ts Baking soda
3/4 ts Ginger
1/4 ts Nutmeg
1/8 ts Allspice
Raisins
Candied cherries or red
-gumdrops
Citron
String licorice
Decorators' icing
1/2 c Shortening
1/2 c Sugar
1/2 c Dark molasses
1/4 c Water
2 1/2 c All-purpose flour
3/4 ts Salt
1/2 ts Baking soda
3/4 ts Ginger
1/4 ts Nutmeg
1/8 ts Allspice
Raisins
Candied cherries or red
-gumdrops
Citron
String licorice
Decorators' icing
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice. Cover; chill two to three hours. Heat oven to 375 degrees. Roll dough 1/4-inch thick on lightly floured surface. Cut with gingerbread boy cutter; place on ungreased baking sheet.
Press raisins into dough for eyes, nose and buttons. Use bits of candied cherries and strips of citron and string licorice for other trimmings. Bake ten to twelve minutes. Immediately remove from baking sheet. Cool; trim with icing. About fifteen 4-inch cookies.
Press raisins into dough for eyes, nose and buttons. Use bits of candied cherries and strips of citron and string licorice for other trimmings. Bake ten to twelve minutes. Immediately remove from baking sheet. Cool; trim with icing. About fifteen 4-inch cookies.