Directions: Gingerbread: Beat together the butter and sugar in a large bowl. Add molasses and water. In a separate bowl, combine the dry ingredients. Add the dry to the wet ingredients, 1 cup at a time. Mix on low to avoid fluffiness. If dough is too stiff, mix it by hand with a spoon. Divide in half and wrap in plastic wrap. Refrigerate 2-3 hours. Preheat oven to 350 degrees. Roll out the dough 1/4" thick on parchment paper. Dust the pattern pieces with flour and lay on the dough. Cut out. Leaves the pieces on the parchment paper and place on cookie sheets. Allow at least 1/4" between pieces. Before baking, cut the windows and doors, but do not remove the cutouts. Bake for 1-15 minutes for larger pieces, and 8-10 minutes for smaller pieces. Gingerbread should be firm and lightly browned to ensure a rigid cookie that will stand up without bending. Royal Icing: Beat all the ingredients at high speed for 8-10 minutes. This is a hard-drying icing, and must be kept tightly covered at all times. Cottage: Separate the candies into muffin tins. Ice everything that requires white icing first, and tint the rest of the icing as needed. Join one side wall to an end piece by piping icing along one edge and pressing the end of the other piece into it. Prop the pieces at right angles so they stay together until they are dry. Allow the icing to dry thoroughly before handling the pieces. When the first two pieces are hardened together, attach the other end piece or wall. Allow the wall to dry before adding the roof. Attach doors, shutters, roof tiles, and cookie and candy trims with tiny dabs of icing.
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|Serving Size: 1 Serving (2360g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2524 (33%)|
|Amt Per Serving||% DV|
|Total Fat 280.4g||374 %|
|Saturated Fat 176.5g||882 %|
|Monounsaturated Fat 72g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 732.1mg||225 %|
|Sodium 5252.6mg||181 %|
|Potassium 7934.6mg||209 %|
|Total Carbohydrate 1249.7g||368 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 1239.8g|
|Protein 71g||101 %|
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Calories per serving: 7567
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