---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Gingerbread/and Cookies/and  Houses
  Categories: Cookies
       Yield: 1 servings
  
     1/2 c  Shortening
     1/2 c  Sugar
     1/2 c  Molasses
       1    Egg; lightly beaten
       3 c  Martha white all-purpose;
            -flour
   1 1/4 ts Allspice
       1 ts Cinnamon
     1/2 ts Baking soda
     1/4 ts Salt
            Decorator icing; below
  
   Recipe by: Martha White’s Southern Sampler
      Preheat oven to 325. Combine shortening, sugar, and molasses in large
   saucepan. Bring to a boil over medium heat, stirring occasionally. Remove
   pan from heat; cool mixture to room temperature. Stir in egg, flour, and
   remaining ingredients until well blended.
       FOR HOUSES: Grease and flour an 17x11-inch jelly roll pan. Turn dough
   out onto lightly floured board or pastry cloth and knead until smooth and
   pliable. Roll out dough in prepared pan as evenly as possible, forcing
   dough into corners of pan with fingers if necessary. Bake for 15 minutes or
   until deep brown and firm to the touch. Cool in pan for 5 minutes. Cut
   pieces using patterns and small shapr knife. It is important to cut pieces
   while cake is very warm because gingerbread hardens as it cools. Cool
   pieces on wire racks.
   
      FOR COOKIES: Roll out a small amount of dough to 1/8-inch thickness on
   lightly floured board or pastry cloth. Keep remaining dough refrigerated
   until ready to use. Cut out cookies with shaped cutters; arrange one inch
   apart on ungreased baking sheet. Bake for 10 to 12 minutes or until deep
   golden brown. Cool on wire racks. Decorate with Decorator Icing and trims
   as desired.
      DECORATOR ICING:  2 egg whites and  2 1/2 cups sifted confectioners'
   sugar Beat egg whites with electric mixer on high speed until frothy and
   slightly thickened. Beat in sugar, 1/2 cup at a time. Continue beating for
   5 minutes or until stiff.
  
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