1. Mix brown sugar, shortening and molasses. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Enlarge patterns (below) according to scale and cut from heavy paper.
2. Roll 2 cups dough into rectangle 15 x 10 inches, on lightly greased cookie sheet with floured rolling pin. Heat oven to 375 degrees F. Cut one "front and back" and two "sides" by cutting around patterns with a sharp knife, remove and reserve excess dough. Bake until no indentation remains when touched, 5 to 6 minutes for small pieces, about 10 minutes for large pieces. Cool large pieces 1 to 2 minutes; remove to wire rack.
3. Repeat step 2 except cut two "roof" and one "side".
4. When all parts have cooled down, pipe some frosting along the edges of one of the backs. Attach two sides to it. Let set for 30 minutes. (Be creative in trying to hold it together; use cans or bottles to hold it in place. Pipe frosting on the edges of the sides, so you can attach the remaining side. When that has set, repeat a similar process, so that you may attach both parts of the roof. Attach various candies and cookies to decorate.