The best delicious Gingerbread House Dough – Part 2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread House Dough – Part 2 recipe today!
Hello my friends, this Gingerbread House Dough – Part 2 recipe will not disappoint, I promise! Made with simple ingredients, our Gingerbread House Dough – Part 2 is amazingly delicious, and addictive, everyone will be asking for more Gingerbread House Dough – Part 2.
What Makes This Gingerbread House Dough – Part 2 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingerbread House Dough – Part 2.
Ready to make this Gingerbread House Dough – Part 2 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-SEE PART 1 FOR INGREDIENTS-
Cut patterns out of paper or cardboard. Line a baking sheet with foil and
lightly grease the foil. Lay a damp towel on counter; place prepared pan on
towel (to prevent slipping). Unwrap one portion of dough. Using a very
lightly floured rolling pin, roll out dough directly on baking sheet to a
15×10-1/2″ rectangle about 1/4″ thick. position patterns at least 1/2″
apart on dough as shown. Cut around patters with a sharp knife or pizza
cutter; remove patterns. Remove dough scraps; cover and save to re-roll if
needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back
when lightly touched. Remove from oven; immediately replace patterns on
dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or
until cookies begin to firm up. Carefully remove to a wire rack; cool.
Repeat with remaining dough and patterns.
Yields
1 Servings
Leave a Reply