Gingerbread (for gingerbread houses)

In a large pot on low heat, melt
1 C vegetable shortening
1 C granulated sugar
1 C dark molasses
Remove from heat and mix in
1 t baking soda
1/2 t salt
1 T cinnamon (can substitute 3 t ginger & 1 t nutmeg)
Stir in thoroughly 1 C at a time
4 1/2 – 5 C sifted all-purpose flour
Mix and knead all ingred. until dough is even in color and smooth, not crumbly or dry. From into a log, divide into 3 pieces. Wrap 2 in plastic wrap to keep from drying out while working with other one.
Put a cookie sheet upside down on a damp towel (to keep it from sliding around). Roll out dough slowly and carefully 1/8 to 3/8 inch thick. Lay out pattern piece and cut around with knife or xacto. Leave 1/2 inch between pieces when baking. Bake at 375 for 10-14 min or until your finger does not leave an imprint on the dough. Pieces will spread, so lay pattern piece back on cookie and re-trim while it is hot. When cookies are cool enough to hold their shape, remove from cookie sheet and let cool thoroughly on rack.
MERINGUE POWDER ICING
In large mixing bowl:
4 C (1 lb) powdered sugar
3 T meringue powder (from a baking supply place)
Add 6-8 T warm water
Mix with electric mixer on low, then on high 6-8 min until mixture holds a stiff peak. If too thick, add water 1 t at a time.