Free Recipe Gingerbread House Dough – Part 2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Gingerbread House Dough – Part 2 Recipe
Gingerbread House Dough – Part 2
Gingerbread House Dough – Part 2 Preparation
Cut patterns out of paper or cardboard. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15×10-1/2 rectangle about 1/4 thick. position patterns at least 1/2 apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns. Recipe by: TASTE OF HOME DEC/JAN 1996 Posted to recipelu-digest Volume 01 Number 248 by N8ugz@aol.com on Nov 12, 1997
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