No-Bake Cookie Cottage
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/4 cups confectioners' sugar
1 egg white or equivalent egg white powder
1 teaspoon lemon juice
5 whole chocolate graham crackers, unsplit
3 chocolate graham cracker halves
36 mini frosted shredded wheat biscuits

Preparation

1 In a medium bowl, make icing by beating the confectioners' sugar, egg white, and lemon juice until smooth. Place in a pastry bag (or in a re-sealable plastic storage bag, then cut a tiny piece off a corner of the bag). 2 Place one whole graham cracker flat-side down in the center of a large platter to form the base of the cottage. Place two whole crackers and two halves flat-side down around the corresponding sides of the base. Pipe icing completely around the edge of each piece. Carefully lift and press the edges of one whole cracker and one half together, sealing with the icing. Lift the two remaining sides and hold in place until the house is secure, let stand for ten minutes. Add additional icing to the outside edges. 3 Place the two remaining whole graham crackers over the sides to form a pointed roof. Pipe icing around the seams for extra support. Cut the remaining graham cracker halves in half diagonally and ice the edges. Place each piece on the sides of the cottage to support the roof. Allow to dry, then cover the entire roof with the shredded wheat, securing it with icing.

About


If you want this to be edible, be sure to use egg white powder instead of an egg white. Decorate the cottage with additional candies like M&Ms and gumdrops, securing them with icing.