Gingerbread Cookies

Dough:

• 4 cups flour 
• 1 Tbsp ground ginger 
• 2 tsp cinnamon
• 1 tsp salt 
• ½ tsp nutmeg 
• ½ tsp cloves 
• ½ tsp baking soda
• ½ lb unsalted butter 
• 2/3 cup brown sugar 
• 2 large eggs
• 2/3 cup molasses

Icing:

• 1 lb powdered sugar 
• 3 large egg whites 
• 1 drop lemon juice

For the dough: 

1. Sift the dry ingredients, except sugar, into a small bowl and whisk well to combine. 
2. Beat the butter, sugar and add 1 egg at a time beating until smooth. 
3. Beat in ½ flour mixture, scrape down bowl often. 
4. Beat in molasses, scrape again and beat in remaining flour mixture just until combined. 
5. Divide dough into several pieces and press each piece into a rectangle about ¼ inch thick between 2 sheets of plastic wrap (this step is important). 
6. Chill the dough for 1 hour or until firm, can be overnight. 
7. Set oven racks in middle and 2/3’s of oven. Preheat to 350 degrees F. 
8. Roll dough, one piece at a time, on floured surface to make dough ¼ inch thick. 
9. Cut with floured cutters and arrange on pans about 1 inch apart. 
10. Re-roll all extra dough, cut until all is gone. 
11. Bake for 8 to 10 minutes, until firm. 
12. Remove from heat, cool a bit and place on wire racks. 

For the icing: 

1. Combine the powdered sugar and egg whites in bowl and beat well. 
2. Add lemon juice and beat until fluffy. 
3. Divide the icing into several bowls and add different food coloring to each for a variation. 
4. Spread icing over cookies. 
5. To decorate further use raisins, currants, red hots, crushed candy canes, jelly beans and sprinkles. 
6. Or Dust with powdered sugar or sugar crystals in place of icing. 

Decorate a little or a lot…or not ... it is all up to you, Have fun !!!