GINGERBREAD RECIPE
(Best for houses and ornaments)

1 1/2 Cups Brown Sugar
1 1/2 Cups Sugar
1 Cup Crisco shortning
1 Tsp Salt
2 Tsp Baking Powder
3 Tbsp Molasses
2 Tsp Ginger
2 Tsp Cinnamon
3 Whole Eggs,room temperature
1 Egg White
7 Cups Cake Flour, sifted

Cream together both sugars, Crisco, salt, baking powder, molasses, ginger and cinnamon, just until smooth. Slowly add eggs and egg white. Scrape down the sides of the bowl. Add the sifted cake flour and blend until smooth. Place on parchment-lined sheet, wrap with plastic wrap and chill for 2 hours.

Knead the dough lightly and roll out to desired thickness (about 3/8 inch thick) with a rolling pin using plenty of flour so as not to stick.

Bake at 350 degrees until dry and golden brown, about 25 minutes.