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Gingerbread House Dough
by Web-Holidays.com

type: rolled
makes: 1 house

dough
1 cup butter, room temperature
1-3/4 cups packed brown sugar
1-1/4 cups granulated sugar
2 tablespoons molasses
6 eggs
6 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon allspice

Preheat the oven to 325F.
Line cookie sheets with parchment paper and lightly grease.
Sift together flour, baking soda, ginger, cinnamon, and allspice, set aside.
Cream butter and sugars.
Beat in molasses and eggs.
Add the dry ingredients and knead until smooth.
Gather into a ball, cover with plastic wrap, and refrigerate 1 hour.
On a floured board, roll out a portion of the dough 1/4" thick.
Place pattern pieces on dough and cut around the edges.
With a spatula, carefully lift the dough and place on cookie sheet.
Bake 15-20 minutes or until slightly firm.
Let cool on wire racks until firm.
Peel the parchment paper off and let harden 2 hours.

Icing Glue
3 egg whites
1-1/2 teaspoons cream of tartar
3 to 3-1/2 cups powdered sugar, sifted

Beat egg whites until foamy.
Add cream of tartar and beat until the whites are stiff but not dry.
Gradually beat in powdered sugar, beat until it reaches spreading consistency, about 5 minutes.
Keep icing covered and refrigerated until needed.
This icing dries quickly, so keep it covered.

Assembly
candy decorations

Spread some of the icing along the edges to hold pieces together. Hold them in place until they are dry enough to stand on their own (5-10 minutes, you can pop these up if you wish).
Begin attaching the pieces together, beginning with the base.
Attach the sides first, then the front and back (front and back at slight angles).
Attach candy decorations with a little of the icing.

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