|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
For correct number of pieces, bake two batches of each section of the Stoneware Gingerbread House Mold except chimney, which requires only one section.
Preheat oven to 350° F.
Prepare gingerbread base: Lightly spray Gingerbread Mold with non-stick vegetable spray; blot up excess oil with paper towel.
Stir flour with cinnamon, ginger, cloves and salt; set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer at high speed until light and fluffy.
Add molasses and egg yolk and beat until smooth.
With mixer on low speed, gradually add flour mixture and beat until dough is well blended.
(Dough will be stiff and slightly dry.) Shape dough into a large ball, then divide in half.
Wrap one half of dough in plastic wrap; set aside.
Press remaining dough firmly into greased mold.
Level and smooth the dough with Serrated Bread Knife.
Bake 20 minutes or until lightly browned.
Place Non-Stick Cooling Rack over mold, then invert mold and cooling rack together to unmold gingerbread pieces directly onto rack.
Cool mold completely before baking remaining dough.
Lightly spray mold again with non-stick vegetable spray before refilling.