Gingerbread Cookies

½ cup butter, softened ½ cup brown sugar ⅔ cup molasses 2 eggs 4 cups flour ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground allspice ½ teaspoon ground cloves½ teaspoon ground cinnamon ½ teaspoon ground ginger Royal Icing: 1 pound confectioner’s sugar ½ teaspoon cream of tartar 3 egg whites Food coloring (optional)

Preheat oven to 350 degrees. In a large bowl cream together butter and brown sugar until smooth. Stir in the molasses and eggs. Combine the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture adding about ½ cup at a time to form a stiff dough. Refrigerate until firm. Roll dough out between 2 sheets of parchment to ⅛ - ¼" thickness. Use cookie cutters. Take a butter knife and remove the trimmings. Slide parchment paper onto baking sheet and bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack. ICING: In a medium bowl, sift together confectioner’s sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for 5 minutes, or until mixture is thick and stiff. If not using food coloring, keep icing covered with a moist cloth until ready to frost cookies. If using food coloring, divide icing into individual bowls and add drops of coloring until desired color is reached. Immediately transfer colored icing into Ziploc bags, removing all air and seal. (Bags will be used for piping icing)