GINGERBREAD HOUSE

2 ¾ c. flour
1 t. ginger
1/3 c. brown sugar
1 egg
1 t. cinnamon
½ t. salt
2/3 c. molasses
½ c. oil
1 T. baking powder

Mix & chill several hours. Roll thin (less than 1/8”) on oiled piece of foil. Place in cookie sheet (still on foil). Bake at 300 for 20-30 min. Cut while warm.

ROYAL ICING (for Gingerbread House)
2 egg whites (room temp.)
4 c. powdered sugar
2 T. lemon juice
1 t. cr. of tarter

Beat egg whites until foamy. Add powdered sugar slowly. Add cream of tarter. Add lemon ju. Mix until it peaks. Keep icing covered with a damp rag. Icing dries quickly & becomes very hard.