A simple recipe for the classic holiday treat! I can already smell Granny's kitchen. Use your favorite festive candy to decorate.
Author: Angie's Southern Kitchen
or Dried Egg Whites
Powdered Confectioners Sugar
All-Purpose Flour (5 1/2 cups)
Baking Soda (1 tsp)
Salt (1 tsp)
Ground Nutmeg (1 tsp)
Ground Cloves (1 tsp)
Ground Cinnamon (1/2 Tbsp)
Ground Ginger (1/2 Tbsp)
Butter (1 cup)
in a small saucepot over low heat, then add
Granulated Sugar (1 cup)
Blackstrap Molasses (1 1/4 cups)
. Stir until combined then turn off the heat.
Once the mixture has cooled, add the
Large Eggs (2)
. Stir until combined and add to the dry flour mixture.
Mix in a standing mixer with the paddle attachment until a ball forms. Wrap in 2 individual packages, place in the refrigerate for one hour.
Roll out on a flour dusted parchment paper.
Cut out into desired shapes.
Baking depends on if they are for eating or building. For just eating, bake about 15 minutes at 325 degrees F (160 degrees C). If you want to build a house, you'll need to bake them for 25 minutes for a harder cookie.
To make the icing, place
Meringue Powder (3 Tbsp)
Powdered Confectioners Sugar (1 pckg)
Water (1/3 cup)
in a standing mixer with whisk attachment and beat for about 12 minutes, until light and fluffy.
Decorate and enjoy!
It takes about 2-3 batches of the icing to frost one regular house.
To make the house, I look at book designs, I copy my pattern, then cut the pattern out, make the dough and roll out and cut out pieces: 2 roof sides, back, front, 2 sides. Then bake the dough, collect my candy, make a batch of icing and assemble.
Nutrition Per Serving
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