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Gingerbread
Gingerbread:
⅔ cup light molasses
⅓ cup firmly packed brown sugar
⅓ cup butter softened
1 large egg
2 teaspoons freshly grated orange zest
2¾ cups all-purpose flour
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
Icing:
4 cups powdered sugar
½ cup butter softened
2 teaspoons vanilla
3 to 4 tablespoons milk
Gingerbread:
Combine molasses, brown sugar, butter, egg and orange zest in a bowl. Beat at medium speed until smooth. Add all remaining ingredients; beat at low speed until mixed. Cover; refrigerate 2 hours or until firm. Heat oven to 375°F. Roll out dough on floured surface to ¼-inch thickness. Use cookie cutters or cut pieces accordingly for gingerbread house. Bake 6-8 minutes. Cool completely.
Icing:
Combine powdered sugar, butter and vanilla in bowl. Beat at low speed, adding enough milk for desired spreading consistency. Optional: tint frosting with food coloring. Decorate once gingerbread is cooled.
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