A new tradition has begun on Peggy's Porch this year, Gingerbread Houses!

We took one Saturday morning, invited a friend with her 7 year-old daugther, and just went candy crazy!

Below, you'll find the recipe we used along with instructions on how to make your own candy creation.

Gingerbread Recipe
The following recipe should make enough cookies for 3 houses if properly rolled.   I could only get 2.  To store leftover dough, keep in a covered container in the refridgerator - it will keep up to 3 months.  Ziplock bags work great.

4 1/2 cups sifted all-purpose flour (not self-rising)
1 teaspoon salt
2 teaspoons ground ginger
1 teaspoon nutmeg
1 cup granulated sugar
1 cup molasses (the darker the molasses, the darker the cookies)
1 egg
1 teaspoon baking soda
3 teaspoons ground cinnamon
2 teaspoons cloves
1 cup shortening (not butter or margarine)

Sift flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in an extra bowl.   Beat the shortening with the sugar until fluffy and light in a large bowl.   Beat in molasses and egg.  Stir in the flour mixture.  Make a stiff dough, using all the flour.  Unless you have a heavy duty mixer, it is best to mix the flour by hand after the first 2 cups.  Chill, covered, for several hours or overnight until firm enough to roll.

Roll dough between 2 sheets of waxed paper and following the pattern, cut out the cookies (cutting through both sheets.  Carefully transfer to the cookie sheet. Bake at 325 degrees for 20 minutes. Move cookies to a cooling rack.

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