For the Sugar Cookies:

Cream shortening and sugar together.

Add the rest of the ingredients one at a time in order of appearance on the list, mixing each thoroughly.

Roll out to ¼ inch thickness on the back of a greased cookie sheet.

Cut into desired shapes. Refrigerate on the cookie sheets for at least 10 minutes.

Bake on a greased cookie sheet 10 to 12 minutes in a 350ºF oven.

This recipe was modified from this one to adapt to making a Sugar Cookie House http://thatsmyhome.com/hannahs/cutout-cookies/ This recipe makes enough dough to make a large gingerbread house. Use the extra dough to make some rolled out cookies that the kids can decorate.

For the Royal Icing:

Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for the portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use.

Yields 3 cups of icing.

Note: Royal icing should have a good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look.