November 10 - Gingerbread House Day

Hmmm....I know Christmas festivities start earlier and earlier each year, but gingerbread houses in early November? I normally celebrate this in December (see last year's post), but I'm sure there is room in my life for more gingerbread.

Following is the recipe I used for my cut-out gingerbread houses last year. We like to eat our houses, rather than construct elaborate structures to be admired, so I use a softer cookie recipe.

Gingerbread Cut-outs

1/2 c butter or margarine, softened
1/2 to 3/4 c white or brown sugar
1/2 c molasses
1 egg yolk
2 c flour, sifted
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
additional flour as needed

-Cream butter and sugar until smooth. Stir in molasses and egg yolk.
-Combine flour, salt, baking powder, baking soda, and spices. Blend into wet ingredients until smooth. Add more flour as needed. Wrap in waxed paper and refrigerate at least 1 hour.
-Preheat oven to 350F. On a well-floured surface, roll to 1/4". Cut with cookie cutters. Place cookies 2" apart on ungreased sheets. Bake 8-10 minutes. Remove to wire racks.