Name: Gingerbread House
Yield: Serves 4
Ingredients: 6 3/4 cups all purpose flour; 4 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 3/4 teaspoon ground cardamom; 1 1/2 cups solid vegetable shortening; 1 1/2 cups sugar; 3 large eggs; 3/4 cup robust (dark) molasses; 1 roll kitchen parchment (at least 10 yards long — sold at cookware stores and at some supermarkets); 1 1/2-inch round cookie cutter for roof tiles; Assorted cookie cutters (such as Christmas tree, gingerbread man, and star); 1 1/2 teaspoons baking soda; 6 cardboard sheets (about 15 X 15 inches); Waxed paper

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If you set aside several hours on three days to make the house, that will allow plenty of time for all the icing to set firmly and plenty of time for you to have some fun. The completed house can stand for up to one month.

Editor's notes:

• If concerned about salmonella, use egg white poweder instead of egg whites.
• For best results, bake gingerbread on very flat baking sheets.
• Let gingerbread cool and stiffen on baking sheet before transferring to rack to cool completely.

Recipe notes

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