Gingerbread House

Preparation

1. Mix flour, ginger, cinnamon, cloves, salt, and baking powder in a large bowl. Set aside.
2. Mix butter and sugar in large bowl with electric mixer on medium speed about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add vanilla, yoghurt, and molasses; mix well, scraping bowl occasionally.
3. Add flour, half at a time, on low speed, scraping bowl occasionally, just until mixed.
4. Turn out cookie dough onto a lightly floured surface. Roll out dough, and cut into shapes for house, using pattern. (Cut two of each piece.) Place pieces 1-inch apart on an ungreased cookie sheets and bake one sheet at a time at 350°F for about 15 minutes until no indentation remains in center. Remove from cookie sheet to cooling rack. Cool completely before frosting and assembling the house.
5. In large bowl, combine all frosting ingredients and beat for 5 minutes on high speed. (Add more powdered sugar if a thicker consistency is desired.) Use immediately, stirring often while working with frosting. Between assembly sessions, cover entire surface of frosting with plastic wrap, pressing wrap onto surface so frosting won’t dry out.
6. Use a large piece of wood or heavy cardboard for the base. To assemble the house, use the icing to attach the side pieces to the front and back sections of the house. Once those pieces are assembled, reinforce the joints with more icing on the inside of the structure. Let the structure dry for an hour. (Use canned goods to support the pieces upright as they dry.)
7. Secure the roof pieces to the body of the house, generously using frosting along the top edges of the structure and the roof seam. Let stand several minutes to dry before adding decorations.
8. Decorate house using remaining Royal Frosting and assorted candies.

Nutrition Information