Dough
3/4 c. heavy cream, whipped
1-1/4 c. dark brown sugar, packed
1/2 c. molasses
1 T. baking soda
1-1/2 t. ginger
1-1/2 t. grated lemon rind
4-1/2 c. sifted flour
Stir together first 6 ingredients, then stir in flour till well-blended and smooth. Wrap in plastic and refrigerate.
Make patterns out of cardboard or paper for front, back, gable, roof, chimney, etc. of your house. Roll dough out about 1/8" thick on lightly floured surface.
Lay patterns, side by side, on the dough. With a sharp knife, cut around each. With broad spatula, transfer the cutouts, with patterns still in place, to greased sheets; place about 1/2" apart.
Carefully cut out windows, doors, etc., and lift off patterns. Brush all cutouts lightly with cold water. Bake at 300 degrees 10-15 minutes or until done. Cool on sheets.
Assembly: For glue, melt 1/2 c. granulated sugar, stirring until it's a golden syrup. Dip house pieces into the syrup and press against the other pieces. If syrup gets stiff, re-melt over low heat.
Decorating: For icing, stir 4 c. sifted confectioners' sugar into 2 egg whites until smooth and creamy.
Flat licorice pieces may be used for roof tiles, sticks of chewing gum for shutters, waffle wafer cookies for chimney bricks, candy canes for columns, etc.
1 c. butter
1/2 brown sugar
1/2 c. granulated sugar
2 egg yolks
1 c. sifted flour
1 c. rolled oats
6 oz. Hershey bar chocolate
2 T. butter
1/2 c. chopped nuts, e.g., walnuts
Cream butter and sugars. Beat in eggs. Add flour and oats; mix well. Spread in greased and floured 13x9 pan. Bake at 350 degrees for about 22 minutes. Cool 10 minutes.
Melt Hershey bars and 2 T. butter together. Spread over cookie and sprinkle with nuts.