INGREDIENTS
51/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
3 tsp ground ginger
2 tsp ground cloves
1 tsp nutmeg
1 cup shortening
1 cup sugar
1 1/4 cup molasses
1 large egg
1 tsp vanilla
DIRECTIONS
1. Blend the shortening and sugar in a large bowl. Add the molasses, egg and vanilla and beat until smooth.
2. Mix the dry ingredients together in a separate bowl. Gradually stir it into the molasses mixture. When it gets too stiff to stir with spoon, work the dough with your hands until it's completely blended.
3. Divide the dough into 3 or 4 balls. Wrap each ball in plastic wrap and refrigerate 2 hours or until the dough is not sticky.
4. Cut a piece of aluminum foil to fit your cookie sheet. Place a ball of chilled dough directly on the foil. Cover the dough with plastic wrap and roll out to the right thickness (1/4" for the walls and 1/8" for the roof).
5. Remove the plastic wrap and place your pattern pieces on top of the dough. Leave at least 1/2" between the pieces. Cut around the edges of the pattern with a sharp knife. Fit as many pieces as you can on your cookie sheet, but you will need to repeat this process until all of your pieces are baked.
6. Use your fingers or a small knife to remove the scrap pieces of dough. Remove the pattern pieces. Cut out a door from the front piece and windows on the sides if you want these features on your house.
7. Bake at 325 degrees for 10 - 25 minutes. Baking time depends on the size of pieces. The gingerbread will darken and feel firm to the touch.
8. Remove from the oven and let the gingerbread pieces cool on the cookie sheet. Take the pieces off the foil with a spatula and set them aside to dry overnight on cooling racks. If you are going to store them for a longer period, keep them in a cool, dry place.
 Extra Tip:
Some people prefer to bake slabs of gingerbread and cut out the pattern pieces after they are baked. If you do this, make sure you do your cutting while the gingerbread is still warm.
 HAVE FUN!
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