Gingerbread Dough (For Houses)

From the Canadian Living Test Kitchen

• Ready In: 1 hr
• Yields: 4 houses

Ingredients

• GINGERBREAD DOUGH

• 1  cup butter, softened
• 1  cup granulated sugar
• 2  eggs
• 3⁄4 cup  fancy molasses
• 1⁄2 cup  cooking molasses
• 6  cups flour
• 2  teaspoons ground ginger
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon ground cloves
• 1  teaspoon cinnamon

• ROYAL ICING

• 4  cups icing sugar
• 1⁄2 teaspoon cream of tartar
• 3  egg whites

Directions

1. In large bowl using electric mixer, beat butter with sugar until light; beat in eggs and fancy and blackstrap molasses.
2. Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands as needed.
3. Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to one week.
4. Draw patterned pieces on waxed paper; label and cut out.
5. Between wax paper, roll out one disc at a time to 1/4" thickness. Remove top sheet of paper; arrange pattern pieces. Using tip of knife, trace and cut out shapes. Freeze on parchment paper-lined baking sheet for 20 minutes or until hard.
6. Bake in 325 F oven for 12 to 15 minutes or until golden and firm to the touch. Transfer gingerbread to racks and let cool completly.
7. Icing: In bowl, sift together icing sugar and cream of tartar. Using electric mixer, beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.