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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.)