1/2 cup walnuts finely chopped
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups light cream
Combine sugar, corn syrup, butter, and half the cream in large saucepan. Heat to boiling over medium heat stirring constantly.
Stir in remaining cream. Cook to 245* on candy thermometer (firm ball). Pour into well buttered pan and let set until firm.
2 3/4 cups flour
1/2 teaspoon salt
1 teaspoon ginger
2/3 cup molasses
1 egg
1 tablespoon baking powder
1 teaspoon cinnamon
1/8 teaspoon cloves
1/3 cup brown sugar
1/2 cup oil
Mix thoroughly and chill several hours. (overnight or longer).
Roll dough on a piece of parchment paper and mark pattern.
Place on cookie sheet and bake at 300* for 20-30 minutes.
Cut out immediately after taking out of oven. Be very carefully as it breaks easily. The roof section will break if not completely baked.
Royal Icing
3 egg whites (or 3 T meringue powder)
1 lb. powdered sugar
1/2 teaspoon cream of tarter
1/2 cup or a little less water if powder is used.
