Prep Time: 60 minutes
Cook Time: 65 minutes
Chill Time: 30 minutes
Yield: 1 house
- COOKIE DOUGH:
- 2-3/4 cups flour
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup KaroŽ Light Corn Syrup
- 1/2 cup packed brown sugar
- 6 tablespoons (3/4 stick) butter OR margarine
- Gingerbread House Cookie Mold
- Mazola Pure Cooking Spray
- DECORATOR ICING:
- 1 pound powdered sugar
- 3/4 cup shortening
- 3 tablespoons water
- 2 tablespoons vanilla extract
- Assorted candy for decorations; colored sugar crystals, spearmint leaves, various small colored candies, peppermint candies
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- FOR DOUGH: Stir together flour, ginger, cinnamon and salt in a large bowl. Combine KaroŽ, brown sugar and butter in a small saucepan; stir over medium heat until butter melts. Stir KaroŽ mixture into dry ingredients to make dough. For easy handling, chill dough in refrigerator for 30 minutes.
- Preheat oven to 350°F. Spray Gingerbread House Cookie Mold and a large cookie sheet with cooking spray. Set cookie sheet aside. Firmly press one-third of dough into mold.
- Bake 25 minutes or until lightly browned. Cool 5 minutes. Carefully remove pieces from mold. Cool on wire racks.
- Repeat steps #2 and #3 with another third of dough to make second half of house when cookie mold is cool enough to be handled.
- Roll remaining dough 1/8-inch thick on a lightly floured or waxed paper-lined surface. With cookie cutters, cut into desired shapes and place on prepared cookie sheet. Bake cookies at 350°F for 10 to 15 minutes or until lightly browned.
- FOR ICING: Combine powdered sugar, shortening, water and vanilla in a mixing bowl. Beat until creamy; add an additional tablespoon of water if needed to make a smooth icing.
- TO ASSEMBLE HOUSE: Cover 13-inch square piece of heavy cardboard with foil. In center draw 4-1/2 x 5-inch rectangle to serve as guide and assemble house using icing to join walls and roof.
- Use icing to attach candies to roof and chimney. Add spearmint leaf and other decorations as desired.
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