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Building Gingerbread
December 18, 2005

This recipe goes against all "rules" of typical rolled cookies. This dough needs to be *hot* to be workable, and I wouldn't use any flour at all while rolling - the shortening keeps the dough from sticking to anything, and extra flour just makes a goo out of the oil. I microwaved the dough for about 10-20 seconds between each rolling, and the results seem fine and strong. The flour-to-liquid ratio is critical in this recipe. I was very light-handed with the flour, and it turned out fine. You might want to sift the flour first, or spoon it very lightly into the measuring cup. I also doubled the spices and added 2 t. cinnamon and 1 t. allspice for extra flavor. I was able to make 2 6-inch square roof pieces, 2 5x5-inch side walls, and 2 front/back pieces extending up to 7 inches tall - and I still had plenty of leftover dough for trees, a chimney, etc.

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