Dough:

1/2 cup butter
1/2 cup packed brown sugar
1/2 cup molasses (or dark karo)
3 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. ground cloves
1/3 cup water
Gingerbread House pattern (laminated or at least floured)

Icing:

6 egg whites
1 1/2 tsp. cream of tartar
2 lb. powdered sugar (1 bag)

Dough: Cream the butter and sugar. Beat in the molasses. Blend all dry ingredients in a separate bowl. Alternately add the dry ingredients and water to the sugar mixture. Knead about 3/4 of the dough on a table until it becomes smooth, (dough should be very moist, almost sticky). Roll dough evenly onto a flat cookie sheet (wet towel under sheet keeps it from moving) until about 1/4 inch thick. Lay gingerbread pattern on dough, (don't push, it will stick), cut out, and remove excess dough. Gently remove pattern.

Bake at 375°F for 10 - 12 minutes. Use excess and remaining dough to continue the same process.

VERY GENTLY remove pieces with a METAL turner and place on cooling racks. When cool set aside for 48 hours before assembling house.

One recipe will build a small house, but you'll need 2 recipes for a larger house. This dough is very good for cookies and cookie ornaments as well.

Icing: Make sure beaters, bowl, and decorator bags are all grease free. Whip egg whites, cream of tartar, and powdered sugar for 7-10 minutes (important to whip). Place in decorator bag and assemble house. Run icing under each wall and up inside corners. Let dry. Add roof pieces. Extra icing can be stored in a glass bowl and re-whipped. Icing works best at room temperature. Use icing to add candy, pretzels, and other items of your choice to the exterior of the house. For a shiny effect add 1 Tbsp. corn syrup to 1 cup icing.