Ingredients:

• 7 cups of flour
• 4 tsp. of baking powder
• 2 ½ cups of sugar
• 4 eggs
• 5 tsp. of cinnamon
• 1 tsp. cloves
• ½ tsp. nutmeg
• 2 Tblsp. Lemon juice
• ½ cup of milk
• 1 ½ cups of butter or margarine
• ½ lb. Very finely ground almonds or filberts.

Put flour and baking powder on a board. Make a well in the middle in which you first put sugar, then eggs, nutmeg, cloves, milk, and lemon juice. Put the butter or margarine in slices around the pile and then do the same with the nuts. Mix well with a knife until it is not to wet anymore. Then kneed with hands until smooth. Roll out on floured board and cut the house after the pattern. Roll the dough out about 3/8 inches in thickness. Brush with a little egg yolk to give it color. Bake for 15 min. at 350°. Cut windows and door after baking. After everything is all baked, put house together with round toothpicks. Put some powdered sugar mixed with lemon juice on edges of house and stick toothpicks part way in. Poke a little hole in first with a small skewer. To do this you need a helping hand. (This is a delicate process, so be sure not to break the pieces of the house).

When the house is assembled, decorate with candy. From the rest of the dough, make a fence if you like.

Sugar Frosting:

• About 2 cups of powdered sugar (1 package)
• 4 Tblsp. Lemon juice, a little bit of water

Make a stiff mixture.

Spread on roof and stick on candy.

Other Supplies:

• Green tissue paper
• Wax paper
• Scotch tape
• 1 piece of cardboard, 12 x 16 inches

Cover the cardboard with tissue, then with wax paper. The cardboard is to set the house on.

Another Recipe

1/2 c. shortening
2 1/2 c. flour
1/2 c. sugar
1/2 c. molasses
1 egg
1 T. vinegar
1 t. baking powder
1 t. ginger
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves

Beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or until easy to handle.
We used graham crackers for our houses, but here is a recipe I have in my files. I also include the edible glue - royal icing. I fill zip-lock sandwich bags then snip the corner. Each student gets a bag with about 2-3 oz of royal icing.


Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes. Place on greased cookie sheet.


Bake at 375 for 5-6 minutes until edges are lightly browned. Cool one minute on cookie sheet. Remove and cool on rack.


ROYAL ICING

3 egg whites
1/2 teaspoon cream of tarter
16 oz. powdered sugar, sifted

Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl. Beat at medium speed of an electric mixer until frothy. Gradually add powdered sugar, mixing well. Add extract. Beat 5 - 7 minutes.

Yield: about 2 cups.
Note: Royal icing dries very hard and is crunchy like candy. (Recipe from "Southern Living" cookbook)