When I was a kid my aunt started a tradition of making gingerbread houses for her kids and nieces and nephews. I don’t know inspired her to start this tradition and not only put all the work into making the houses but also hosting all of us — by the time we moved away there were 11 cousins — but I’m glad she did.

When we moved to Montreal we continued the tradition, first just the four of us kids, then adding boyfriends and a girlfriend who eventually became husbands and a wife. Eventually we added our own kids to the mix and are now at the point where we’re adding significant others again…

When making gingerbread houses in bulk, cookie cutters are highly recommended. I have a great set that I really like. I also recommend rolling pin guides, for when you’re rolling out your dough. They really help to make sure all your pieces are consistent in size. I make the dough one day, then bake all the pieces another day. Then I hand them over to my mom, and she puts them together with my sister and niece at least a week before we decorate them.

Everyone brings their own candy and it’s fun to see (and taste) the variety. Everyone gets their own bowl of icing.

We put tinfoil on a bulletin board and sift some icing sugar over the top for snow. Usually we put icing in the middle for a pond. Last year we had a train instead.

I would be remiss if I didn’t include a recipe!

Gingerbread

Yield: 4 houses with bases

3 c. flour
3 tsp. ginger
2 tsp. cinnamon
½ tsp. allspice
½ tsp. salt
½ tsp. baking soda

1 ½ sticks/ ¾ c. butter or margarine
¾ c. brown sugar
½ c. molasses
1 egg, beaten

Preheat oven to 350° F

Mix flour, ginger, cinnamon, allspice, salt, and baking soda. Set aside.

Mix sugar and butter. Add molasses and egg. Gradually add flour mixture.

Roll out ¼” thick and cut shapes. Place 1″ apart on cookie sheet. Bake 8-10 minutes or until edges begin to brown.

Royal Icing

Yield: 3 1/2 cups

3 ounces pasteurized egg whites (3 egg whites)

1 teaspoon vanilla extract

4 cups confectioners’ sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.