How To make Lincoln Log Cookies

How To Make A Pretzel Log Cabin

Edible Lincoln Log Cabin With Homemade Pretzels • Tasty

Make yourself a little cabin and eat it too!

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Gingerbread Log Cabin Part 1

GINGER BREAD LOG CABIN PART 1

Plan on taking at least 3 days for this project.
Day one - baking of pieces
Day two- assembly of house (morning sides, gables and porch supports followed by 3-4 hours of drying and then the roof and porch in the evening) Let dry overnight.
Day three- chimney assembly and decoration of rest of house. Let dry several hours more before transporting.

Pattern pieces:

Roof: 12.5 x 6.7 inches (31.8 x 17.1 cm) Cut and bake 2 of these
Porch roof and floor: each 12.5 x 4 inches (31.8 x 10.2 cm) Cut and bake 2 of these
Chimney sides: 9 x 1 inches (22.9 x 2.5 cm) cut and bake 2 of these
Chimney tops 3 x 1 inches (7.6 x 2.5 cm) cut and bake 2 of these
Chimney front: make grid squares 1 inch (2.5cm) x 1 inch on bristol board and use photo in video as a guide and draw pattern on corresponding square on paper. Cut and bake one of these.
Gables: 9x6x6 inch triangle (22.9x15.2x15.2 cm)
Door: 4x2 1/2 Inches (10.2x 6.4 cm) cut and bake one of these
Window: 3x2 1/2 inches ( 7.6 x 6.cm) cut and bake 2 of these

Notch template:
A rectangle 1 inch x 2 1/4 inches with a notch cut out 7/16 deep by 1 inch wide, centered on one side of rectangle (5/8 from ends).

Gingerbread Dough Recipe:
(You will need 3 batches of this dough)
1 cup shortening
1 cup granulated sugar
2 eggs
3/4 cups fancy molasses
1/2 cups blackstrap or cooking molasses (I used 1 1/4 fancy for both molasses because I couldn't find blackstrap molasses here)
6 1/4 cups all purpose flour
2 tsp ginger
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1tsp ground cloves

Cream together sugar and shortening, beat in eggs one at a time.
Add molasses and blend well.
In another bowl mix together flour, salt and spices.
Blend dry ingredients a little at a time into the wet mixture until a dough forms. Using hands if necessary form a dough ball, divide into two equal portions. Wrap dough in plastic wrap or put into plastic bags and refrigerate for at least two hours.

Royal icing:
(you will need 2 or 3 batches of this depending how much you use)
1/2 cup water
1/4 cup meringue powder
4 2/3 cups icing (powdered) sugar

Beat water with meringue powder until foamy about 4 minutes
Beat in icing sugar one cup at a time, beat until very stiff peaks form when beaters are lifted about 4 minutes. Cover with damp towel to prevent drying out. (can be refrigerated and made ahead for up to one day, mix well before using)


NOTE: If you find that your roof and porch pieces are soft in the center on the bottom side after they have cooled. I suggest putting them back in the oven for an additional 10-15 minutes or so until they are a darker brown and very crisp. I have had gingerbread houses collapses because of underbaking of roof pieces.

Let all pieces cool thoroughly. I let mine sit out overnight on racks to cool and dry.

There is a character limit in the description box. Full written instructions and the photo of the chimney template are here:

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