Small House Gingerbread Dough (for small houses, not to be used for large houses)
5 cups all-purpose flour
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup shortening
1 cup sugar
1 ¼ cups molasses
2 eggs, beaten
In large saucepan, melt shortening on stove over low heat. While shortening is melting, in a separate bowl stir together flour, salt and spices (if using for cookies, add 1 tsp. baking soda). When shortening is half melted, remove from heat and continue to stir until completely melted. Add sugar, molasses and beaten eggs. Mix well and quickly (to prevent eggs from cooking). Add molasses mixture to flour mixture. Mix well. Dough will be soft. Cover and refrigerate until firm enough to handle.
When dough is firm enough to handle, remove from refrigerator and let sit until room temperature (about an hour). Preheat oven to 350 degrees.
IF DOUGH IS TOO STIFF, MICROWAVE FOR 10-15 SECONDS TO SOFTEN THE DOUGH.
Bake until golden brown. Small pieces might take 6 – 7 minutes. Unused dough may be wrapped in plastic and refrigerated for up to 2 weeks (bring to room temperature and knead briefly to use again).