Gingerbread house dough - part 2

Ingredients

Quantity		Ingredient

Directions

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 15x10-½" rectangle about ¼" thick. position patterns at least ½" apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees for 10-14 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 3-4 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 recipelu-digest Volume 01 Number 248 by N8ugz@... on Nov 12, 1997

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