Gingerbread Village

 

1/2

cup packed brown sugar

1/4

cup shortening

3/4

cup full-flavor molasses

1/3

cup cold water

3 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon ground ginger

1/2

teaspoon salt

1/2

teaspoon ground allspice

1/2

teaspoon ground cloves

1/2

teaspoon ground cinnamon

Assorted candies, nuts, cookies, crackers and cereal

1

package (16 oz) powdered sugar (4 1/2 cups)

1/3

cup warm water (105°F to 115°F)

3

tablespoons meringue powder

1

teaspoon vanilla

1/2

teaspoon cream of tartar

Food colors, if desired

• 1 Heat oven to 350°F. Grease 9-inch square pan and 15x10x1-inch rectangular pan. In large bowl, mix brown sugar, shortening and molasses until well blended. Stir in cold water. Stir in remaining gingerbread ingredients except assorted candies. Press one-third of dough into square pan. Press remaining dough into rectangular pan.
• 2 Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes. Turn upside down onto large cutting surface. Immediately cut gingerbread in rectangular pan into fourths and then into buildings as shown in illustration. Cut gingerbread in square pan into braces as shown. Cool completely, about 25 minutes.
• 3 In large bowl, beat all icing ingredients except food colors with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff. Divide and tint as desired with food colors. Decorate fronts of buildings as desired, using icing and assorted candies, nuts, cookies, crackers and cereal. Use icing to attach braces to backs of buildings. Let stand 30 minutes or until icing is completely set. Complete by decorating as desired.