This is a great recipe for gingerbread houses and gingerbread boys. It's easy to work with, never crumbles and the cookies turn out perfect each time!
In the bowl of an electric mixer fitted with a paddle attachment, add all of the ingredients.
Beat the ingredients until well mixed.
Divide the dough in half. Flatten each half into a disk. Wrap each disk in wax paper. Chill for 3 hours or overnight.
Preheat oven to 350º.
On a lightly floured Silpat® baking mat, roll out half of the dough tp 1/4" thickness. With the gingerbread house cookie cutters, cut out each section - 2 roofs, 2 sides, front, back and chimney pieces. Repeat with the remaining dough.
Slide the Silpatº baking mat with the cut out house pieces directly onto a flat cookie sheet.
Bake for 20 - 24 minutes until firm but not too browned.
Place the cookie sheet on a wire rack for cooling. Immediately, recut with the house pieces with the cookie cutters. This provides very straight edges!
After the house pieces set a bit, 4-5 minutes, remove from cookie sheet and place directly on the wire racks to cool completely.