Holiday Ginger Houses

This gingerbread cookie recipe requests the use of cookie cutters shaped like little houses, but you can use other cookie cutter shapes, if desired.

Recipe Ingredients:

Cookie Ingredients:
1 1/4 cups granulated sugar
1 cup butter or margarine
1 large egg
3 tablespoons molasses
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt

Glaze Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter or margarine, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Assorted candies, as desired

Cooking Directions:

1. Combine sugar and 1 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg, molasses and 1 teaspoon vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 to 2 minutes).
2. Divide dough into thirds. Shape each third into ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).
3. Heat oven to 375°F (190°C).
4. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 6 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely.
5. Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; beat at low seed until powdered sugar is moistened. Increase speed to medium. Beat until smooth, adding additional water if necessary, to desired spreading consistency.
6. Decorate cooled cookies as desired. Let stand until glaze is hardened (6 hours or overnight).

Makes about 1 1/2 dozen cookies.

Tips:

• Dough may be stored covered in refrigerator for up to 3 days.
  
• If dough is too firm for rolling, let stand at room temperature until just soft enough to roll.
  
• If you use a 2 1/2-3-inch cookie cutter, this recipe will yield 3 1/2 dozen cookies.
  
• Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.
  
• High Altitude Directions: No change is necessary.