Gingerbread

Mix dry ingredients in a mixing bowl and set aside.

Put wet ingredients in a small saucepan, and warm, whisking until it all comes together.

Poor the wet into the dry in a steady stream, with the mixer on low. Mix until it forms a dough.

Form your dough into a ball, put into a bag and chill in the refrigerator for at least 1 hour.

Preheat the oven to 350 degrees.

On a lightly floured board, roll the dough out to about 1/8- 1/4 inch thick. Use cutters to cut your shapes, and put them on your lined sheet.

Bake for 5-7 minutes for edible cookies, and 9 minutes for decorations. Allow to cool on the sheet for 5 minutes before moving to a cooling rack. Let cool completely before decorating.

For gingerbread houses or other three dimensional projects, let the pieces dry out over night before setting up.

Use Royal Icing to glue pieces together and glue on any decorations. For more three dimensional decorating, use American Buttercream.