GINGERBREAD HOUSE COOKIE MOLD RECIPES

Steps:

• Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel.
• Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.
• In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.
• Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F.
• Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.
• Bake 17-20 minutes or until edges are lightly browned.
• Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.
• Repeat procedure with remaining dough.
• Note: It is only necessary to fill the chimney section of the house once.

Steps:

• Direction for the clear sugar glaze: Combine all wet ingredients together.
• Direction for the gingerbread cookies: Combine the flour, sugar, spices and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.
• On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.
• Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 — 12 hours.
• Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.
• If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack.
• If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps well.