problems with dough

by Lynndie
(Wilmington, DE)

I want a sturdy gingerbread house recipe; does not need to be tasty but should be edible. My dough is sticky and flimsy and difficult (impossible) to move from work space to cookie sheet. I used to make these houses relatively easily. Is the "new" crisco the problem? Too many eggs? What would make the dough thin, hard and easy to handle? And non-stretchy? Thanks for any help.

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