PAMPERED CHEF GINGERBREAD HOUSE MOLD RECIPE
- 3 cups all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 teaspoon ground ginger
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cloves
- ½ cup vegetable shortening
- ½ cup sugar
- ½ cup molasses
- 1 egg
Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel.
Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.
In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.
Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F.
Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.
Bake 17-20 minutes or until edges are lightly browned.
Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.
Repeat procedure with remaining dough.
Note: It is only necessary to fill the chimney section of the house once.