Gingerbread House

Directions

1. In a large bowl, combine shortening and water. Add brown sugar and molasses; mix well. Combine flour, salt, baking soda and spices; beat into molasses mixture until blended. Divide into three portions; chill overnight.
2. Trace the full patterns onto waxed paper; cut out. Trace the remaining (halved) patterns onto waxed paper as directed on the patterns; cut out.
3. With a lightly floured rolling pin, roll one portion of dough to 1/8-in. thickness directly onto a lightly greased and floured baking sheet. With a sharp knife, cut out two front/back house pieces. On one piece, score window and door.
4. Roll out second portion of dough. Cut out two 8-1/2-in. x 6-in. rectangles for roof.
5. Roll out third portion of dough. Position house side pattern on dough; cut out two pieces. On each piece, score two window outlines. Cut out one 2-3/8-in. x 1-3/8-in. rectangle for left side of chimney and a 1-3/8-in. x 7/8-in. rectangle for right side of chimney. Roll out scraps to cut out patterns for sides of chimney; sides and roof of porch; and front, sides and roofs of dormers. Score dormer window outlines.
6. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 2 minutes; place patterns over baked dough and trim. Cut out door and windows completely. (Set aside door cutout; discard window cutouts.) Cool on wire racks.
7. To make icing: Prepare only one batch of icing at a time. For each batch, in a large bowl, combine 4 cups confectioners' sugar, 3 tablespoons meringue powder, 1/2 teaspoon cream of tartar and 6 tablespoons water. Beat on low speed for 5-10 minutes or until stiff peaks form. Place a damp cloth over bowl and cover tightly between uses.
8. To assemble: Pipe icing along base and edges of front wall and one side wall. Position at right angles to each other and place on a cardboard base; prop up with small cans. Pipe icing again along inside and outside edges for added stability. Repeat with back wall and a second side wall; let dry completely. Remove cans.
9. For roof, generously pipe icing along top edges of house. Position roof pieces so there is a 5/8-in. overhang in front and back. Prop with cans. Let dry completely.
10. On waxed paper, assemble 2 dormers, 1 chimney and 1 porch roof with icing, using cans for propping as needed. Let dry completely. Attach dormers and chimney to roof and porch roof to front wall with icing, holding each for at least 1 minute or until set. Let dry completely.
11. Attach front door to front wall with icing.
12. Decorate as desired with candies and remaining icing.