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Amy at love made my home

What fabulous houses!! I totally agree, you have to go big for something like this, more is definitely more when it comes to gingerbread houses!! xx

Janet Ghio

I love the first one especially the door!!


All in all, I think plain shortbread wins out in our house or even better, a batch of Rosemary Parmesan Shortbread. I fear my teeth ache at the thought of those Gingerbread Houses!

Rosemary Parmesan Shortbread
Recipe courtesy Claire Robinson, 2009

about 2 1/2 dozen pieces
• 2 cups all-purpose flour
• 1 cup confectioners' sugar
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/2 teaspoon salt
• 1/2 cup finely grated Parmesan
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 teaspoon water, if needed
Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.

Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.

Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

Erika N

These are all great. i kind of like the flat roof adobe one the best. Lots of fun and a little bit out of the ordinary.

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