Gingerbread House Cookie Building Slabs               

 tags (edit): @Vogel @Tried Easy Cookies  

 

This dough can also be used to make gingerbread people and/or cookies.

Ingredients

1 1/2 cups Whipping Cream
1 teaspoon Vanilla
2 1/2 cups Brown Sugar Firmly Packed
2 tablespoon Baking Soda
1 tablespoon Ginger Ground
2 teaspoon Cinnamon Ground
1 1/3 cups Molasses Light Or Dark
9 cups All Purpose Flour
Icing Cement included In This Collec
 

Instructions
 Whip cream and vanilla until cream holds soft peaks. In a large bowl, mix sugar, baking soda, ginger, and cinnamon. Stir in molasses and cream. Gradually add flour, mixing well. On a lightly floured board, roll out a portion of dough until it's flat but still thick enough to pick up easily without tearing. Place it on a greased and floured 12- by 15-inch rimless baking sheet.

Finish rolling dough on pan, supporting the rolling pin on equally thick wooden strips placed along opposite edges of pan. Use about 2 cups dough for each 1/8-inch-thick slab, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab. If cookies are not evenly thick, the thin areas bake darker in color and are more brittle.

You can bake up to 2 pans of dough at a time in 1 oven. Bake dough until fairly firm when pressed in center - in a 300 degree F. oven, allow about 1 hour for 1/8-inch-thick slabs; in a 275 degree F. oven, allow about 1-3/4 hours for 1/4-inch slabs and about 2-1/4 hours for 3/8-inch slabs.

After 30 minutes, remove pans from oven and place pattern pieces close together on the dough; with a sharp knife, cut around pattern edges; lift off pattern and scraps. (Later, bake the scraps to eat.) Return both pans to oven, switching their positions, and finish baking. Meanwhile, roll out remaining dough to make cookies and other special features.

When done, carefully loosen cookies with a spatula; cool on pan until firm, about 5 minutes. Transfer to a rack to cool. Decorate and assemble structure with icing cement or wrap pieces airtight and store up to 1 month; cookies keep crisp longer, but do not taste as fresh. Makes about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 0 Servings
     Recipe from Sunset Recipe Annual, 1988 Edition. ht

 notes: 

Cuisine:  

Main Ingredient: