Gingerbread Cookie Dough 

3 egg whites
1 pound confectioners' sugar
½ tsp cream of tarter

• Beat egg whites well.
• Stir in powdered sugar and cream of tarter.
• Beat with electric mixer for 3-4 minutes

Icing will be thick and glossy. Tint small quantities in separate cups as needed. To thin, add a few drops of water.

Since royal icing hardens quickly, keep covered with a damp cloth to prevent it from drying out.

Makes 1½ cups.

Beat butter and brown sugar, add eggs, molasses and water on medium until well blended. Add flour, spices and baking powder gradually until dough is well mixed.  Knead dough for smooth texture.

Cover dough with plastic wrap and refrigerate for at least 2 hours.  Dough should be stiff enough to handle.  Roll dough to 1/4” thick.  Bake on parchment paper for easier handling.

Bake at 350 degrees F for 12-15 minutes

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