Gingerbread House Dough – Part 2

Cut patterns out of paper or cardboard. Line a baking sheet with foil and
lightly grease the foil. Lay a damp towel on counter; place prepared pan on
towel (to prevent slipping). Unwrap one portion of dough. Using a very
lightly floured rolling pin, roll out dough directly on baking sheet to a
15×10-1/2″ rectangle about 1/4″ thick. position patterns at least 1/2″
apart on dough as shown. Cut around patters with a sharp knife or pizza
cutter; remove patterns. Remove dough scraps; cover and save to re-roll if
needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back
when lightly touched. Remove from oven; immediately replace patterns on
dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or
until cookies begin to firm up. Carefully remove to a wire rack; cool.
Repeat with remaining dough and patterns.