Gingerbread Cookies Houses

You will need:

• 3 cups all-purpose flour
• 4 teaspoons baking soda
• 5 teaspoons ground cinnamon
• 6 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ cup margarine, softened
• ¾ cup firmly packed light brown sugar
• ¾ cup light molasses
• 2 large eggs
• 1 12 ounce bag of jelly beans

Directions:

• 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.