top of page

Grandma's Gingerbread House

(by Heather West)


1 1/2 c. vegetable shortening

2 c. sugar

2 eggs

1/2 c. molasses

4 c. sifted flour

2 t. baking soda

2 t. cinnamon

2 t. cloves

2 t. ground ginger


Preheat oven to 375 F.

Cream shortening and sugar together.

Beat in eggs.

Add molasses and dry ingredients.

Roll flat and trace cardboard pattern pieces.

Place on greased baking sheets, arranging similarly-sized pieces together.

Bake for 6 - 15 minutes until lightly browned and crisp (smaller pieces will bake more quickly, while larger pieces take more time).

Cookies spread while baking, so trim the pattern piece again after baking, using a sharp knife.

Assemble pieces using royal icing.

Decorate with icing, fondant and candies as desired.


(Read A Fork in Each World, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page