Gingerbread
Houses
3 cups
all-purpose flour
4 teaspoons
baking soda
5 teaspoons
ground cinnamon
6 teaspoons
ground ginger
1/2 teaspoon
ground cloves
1/2 teaspoon
ground nutmeg
1/2 cup margarine,
softened
3/4 cup firmly
packed light brown sugar
3/4 cup light
molasses
2 large
eggs
1 12
ounce bag of jelly beans
Preheat oven to
350 F. In a large bowl, combine flour, baking soda, cinnamon, ginger,
cloves and nutmeg; set aside. In a large bowl, beat margarine and
sugar with electric mixer at medium speed. Beat in
molasses and eggs. Gradually
blend in flour mixture. Divide dough in half; wrap and chill for
several hours or overnight. Roll out small amount of dough, 1/8-inch
thick, onto well-greased and floured baking sheets. Cut dough with
desired 3 or 4-inch cookie house stencils. Remove scraps and re-roll.
Decorate each cookie with jelly beans. (Cookies may be decorated with jelly
beans after baking by attaching beans using a small dab of prepared frosting.)
Bake for 8 to 10 minutes or until done. While cookies are still warm,
poke hole in top edge for handing. Cool completely on wire racks. Store
cookies in covered containers.
Table top idea: Two cookies tied
together with ribbon for stand-up centerpieces.
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