Gingerbread Cookies & Houses

1/3 cup shortening or unsalted butter
1/2 cup white sugar
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mild or light molasses for light cookies/dark for darker cookies
1- 1/2 teaspoon ginger
1- 1/2 teaspoon cinnamon
5 tablespoons water, add additional if needed to bring dough together
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (do not use the yeast packet)

Cream shortening or butter, then mix in top 7 ingredients together. Add water and one bag Pamela's Gluten-Free Bread Mix (do not use yeast packet) and mix gently together. Parchment paper can be used to help with rolling out if dough sticks to your rolling pin. You can also refrigerate dough for 1 hour before using.

Roll out onto greased baking sheet. I use two wooden rulers or chopsticks on each side of the dough to roll out the dough so that it is the same thickness. Cut out cookies or house pieces and bake. Dough should be about 3/8-inch thick. Bake in a preheated oven at 350°, starting at 15 minutes or until edges start to show brown. Should take 15 to 20 minutes to bake for large pieces. One bag of Pamela's Gluten-Free Bread Mix will make one complete Gingerbread house using the Pamela's template.

Pamela's Gingerbread House Template (You need Adobe Acrobat to read these, for a free download of Adobe Acrobat Reader click here.)
• Gingerbread House Front & Back
• Gingerbread House Roof
• Gingerbread House Sides

For Gingerbread Houses: It is important that all pieces are completely hard. If cookie pieces come out soft, return to oven and cook longer. Use Royal Icing (recipe below) as a glue for assembly and decoration.

More about Gingerbread House Building: There are many books with great information on how to build gingerbread houses. Find one you like, it should have blue prints and a recipe for frosting as well as a complete "how to" that is easy to follow. They should also provide decoration ideas.

Royal Icing

2 pounds powdered sugar
4 large egg whites or 4 tablespoons meringue powder*
10 to 12 tablespoons water
food coloring if desired

With electric mixer, mix all ingredients until smooth and sharp peaks appear. Mixture should be thin enough to be pressed through a pastry bag with a writing tip. Add more water or food coloring, if necessary. Keep in mind that food coloring ads liquid to the recipe. You can separate out small amounts of icing for different colors. You may need to make a double recipe depending on the size of your house and the amount of frosting you use for your decorations.

*A note about egg whites: 1 tablespoon of meringue powder equals 1 large egg white. Due to concerns of salmonella poisoning from eating raw eggs, meringue powder is recommended if you plan to eat your gingerbread house. Meringue powder is readily available where ever baking supplies and ingredients are sold. Always check the gluten-free status of the products you purchase, including meringue powder and decorative candies.