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Source: America's Favorite Food Associations

Gingerbread Cookie Houses
A fun activity for kids on a rainy day.
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Serves: 1 House
Prep Time: 30 minutes
Cook Time: 8 to 10 Minutes
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3 cups all-purpose flour
4 teaspoons baking soda
5 teaspoons ground cinnamon
6 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup margarine, softened
3/4 cup light brown sugar, firmly packed
3/4 cup light molasses
2 large eggs
12 ounces jellybeans

Preheat oven to 350 F.

In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.

In a large bowl, beat margarine and sugar with electric mixer at medium speed. Beat in molasses and eggs. Gradually blend in flour mixture.

Divide dough in half; wrap and chill for several hours or overnight.

Roll out small amount of dough, 1/8-inch thick, onto well-greased and floured baking sheets.

Cut dough with desired 3 or 4-inch cookie house stencils. Remove scraps and re-roll.

Decorate each cookie with jelly beans. (Cookies may be decorated with jelly beans after baking by attaching beans using a small dab of prepared frosting.)

Bake for 8 to 10 minutes or until done.

While cookies are still warm, poke hole in top edge for handing. Cool completely on wire racks. Store cookies in covered containers.

Table top idea: Two cookies tied together with ribbon for stand-up centerpieces.

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