In mixer, blend shortening and sugar. Next add egg, molasses and vinegar, beat well. In a separate bowl, stir together all dry ingredients. Add the dry ingredients one cup at a time and mix well.
Lightly flour counter top and hands. Scrape dough onto counter and mold into a ball. Add enough flour to keep the dough from being sticky (but not too much flour that the dough crumbles, or it will be difficult to roll out). When a soft round ball has been formed, place dough into a one gallon Ziplock baggy and place in the refrigerator for at least three hours (I refrigerate it overnight). The dough remains pliable for about three weeks.
Baking Preheat oven to 375
Flour the counter top lightly. Divide the dough in half and place one half on the counter top and return the rest into the bag (and refrigerator) for later use. Roll out dough to about 1/4 inch. Cut out house and carefully place on an ungreased cookie sheet. Bake for about 11 minutes. Cool on wax paper...gently trim edges while still warm. Let gingerbread sit overnight to let it "set".
Meringue Royal Icing
3 level tablespoons meringue powder
1 pound confectioner's sugar
3 1/2 ounces warm water
1/2 teaspoon cream of tartar
Be sure all utensils are completely grease-free or the icing will break down and become "soupy." Mix powder and water until foamy. Add the rest of the ingredients. You may have to add more water or sugar until your icing if the right consistency - just stiff enough to form a peak.
Put the icing in a pastry bag with a number 5 Wilton nib. If you have never used a pastry bag, they can be found at any store that carries Wilton cake supplies. You will need to buy a pastry bag, small coupler and a #5 nib. The tip of the pastry bag will need to be cut to fit the coupler. Trim until the threads show when the coupler is dropped into the bag. Place the nib on the coupler and secure with the coupler ring. Hold the point of the bag in your hand and turn down the sides of the bag so you form a "cup" for your icing. Place about 1 1/2 cup icing in the bag because the bag is easier to handle when it's not completely full. Now twist the bag closed and with one hand push icing from the bottom while guiding icing with your other hand.
This icing is the "cement" for your house. Place some icing on the bottom of the round base of the house and secure it to an 8" cardboard base (these can also be found at any store that carries Wilton cake supplies). Put the house together with icing at the joints and set aside for several hours. Once it has firmly set...go ahead and decorate it!
Helpful Hints Try not to use hard candies because they tend to melt if the humidity gets to high. Candy corns, Necco Wafers and almond slivers work great as roof shingles. Andes Candes make great windows and doors, and small Tootsie Rolls make terrific stairs or wood piles. While decorating, delicately place candy. The house will set to be very firm, but will still be soft at this point.
