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".