1-2-3 Gingerbread Houses

1-2-3 Gingerbread Houses

1 cup sugar
1 cup shortening
1 cup full-flavor molasses
1 egg
4 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup Betty Crocker Rich & Creamy vanilla frosting
assorted candies and cereals -- if desired

Heat oven to 350F. Line a 15x10" pan with heavy-duty foil, leaving 1 inch of foil overhanging at each end of pan. In large bowl, mix sugar, shortening, molasses and egg with spoon until well mixed. Stir in flour, baking soda, cinnamon and allspice. Divide dough in half. Lightly press half of dough evenly in pan.

Bake about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; carefully lift foil and gingerbread from pan.

Cut gingerbread lengthwise in half, then crosswise 2 times to make 6 squares. Cut angles from 2 corners of each square to form roof of house. The corners make good nibbles! Cool completely, about 1 hour. Repeat with remaining dough. Decorate houses with frosting and candies.

Source: "Betty Crocker's Cookies & Bars, 2005"
Copyright: "General Mills, 2005"
Yield: "1 dozen"

Per Serving (excluding unknown items): 4501 Calories; 215g Fat (42.8% calories from fat); 58g Protein; 588g Carbohydrate; 17g Dietary Fiber; 212mg Cholesterol; 714mg Sodium. Exchanges: 25 1/2 Grain(Starch) ; 1 Lean Meat; 41 1/2 Fat; 13 1/2 Other Carbohydrates.