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 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 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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/01/10/valentines-day-sugar-house/