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Gingerbread
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Gingerbread Village
1/2 cup packed brown sugar
1/4 cup shortening
3/4 cup full-flavor molasses
1/3 cup cold water
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Royal Icing (below)
Assorted candies, nuts, cookies, crackers and cereal
Heat oven to 350ºF. Grease square pan, 9x9x2 inches, and jelly roll pan, 15 1/2x10 1/2x1 inch. Mix brown sugar, shortening and molasses in large bowl. Stir in cold water. Stir in remaining ingredients except Royal Icing and assorted candies.
Press one-third of dough into square pan. Press remaining dough into jelly roll pan. Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes. Turn upside down onto large cutting surface. Immediately cut jelly roll into fourths and then into buildings as shown in illustration. Cut square into braces as shown. Cool completely, about 25 minutes.
Make Royal Icing. Decorate fronts of buildings as desired, using icing and assorted candies, nuts, cookies, crackers and cereal. Use icing to attach braces to backs of buildings. Let stand 30 minutes or until icing is completely set. Complete by decorating as desired.
Royal Icing
1 package (16 ounces) powdered sugar (4 1/2 cups)
1/3 cup warm water, (105°F to 115°F)
3 tablespoons meringue powder
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Food colors, if desired
Beat all ingredients except food colors in large bowl with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff. Divide and tint with food colors.
 Always Kiss The Cook
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