Recipe - Gingerbread House Dough - Part 2

SEE PART 1 FOR INGREDIENTS

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
15x101/2" 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 reroll if
needed. Bake at 375 degrees for 1014 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 34 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 recipeludigest Volume 01 Number 248 by N8ugz@aol.com on Nov 12,
1997