GINGERBREAD COTTAGE
This charming gingerbread cottage tastes as good as it looks, thanks to the subtle molasses flavor in this easy dough. -Linda Railey, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1 house.
Number Of Ingredients 17
Steps:
- Preheat oven to 300°. Cut out patterns for cottage walls and roof., In a large bowl, whisk together flour, salt, baking powder and spices. In another bowl, whisk together egg, molasses, oil and brown sugar; gradually beat into flour mixture, mixing well. Press evenly into a well-greased 17x12x1-in. pan. Bake until golden brown and top springs back when lightly touched 25-30 minutes., Immediately top gingerbread with patterns; cut with a knife. Cool completely on a wire rack (gingerbread will harden as it cools)., For icing, beat confectioners' sugar, water, meringue powder and cream of tartar on low speed until blended; beat on high until stiff peaks form, 4-5 minutes. (Keep unused icing covered at all times with a damp paper cloth; if necessary, beat again on high speed to restore texture.) Transfer icing to a pastry bag or food-safe plastic bag fitted with a pastry tip., Pipe icing along base and edges of front wall and one side wall. Position at right angles to each other and place on a cardboard base; prop up with small jars. Repeat with back wall and a second side wall; let dry. Remove jars., For roof, pipe icing along peaked edges of front and back walls; position roof pieces. Let dry. Decorate as desired with remaining icing and coarse sugar.
Nutrition Facts : Calories 210 calories, Fat 5g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
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