1 c Butter,or margarine;
-softened
2/3 c Brown Sugar,light; packed
1/2 c Molasses,light
1 Egg,large
3 1/2 c Flour,All-Purpose
1 ts Salt
1 ts Baking Powder
Spices*
*Use 1 teaspoon of each spice: ground ginger, ground allspice, ground
cinnamon and ground cloves. 1-In a large bowl, at low speed, beat butter,
brown sugar and molasses until light and fluffy. Add egg and remaining
ingredients. Beat at low speed until well mixed, constantly scraping bowl
with rubber spatula. Shape dough into a ball, wrap tightly with plastic
wrap adn chill 3-4 hours. 2-Lightly grease 2 large cookie sheets, turn oven
to 350. On
lightly floured surface using a floured rolling pin, roll 1/2 of dough
1/4-inch thick. Keep other half refrigerated. With a 3-inch cookie cutter,
cat as many cookies as you can;
reserve trimmings. With pancake turner, carefully place cookies on cookie
sheets. Bake for 12 minutes or until edges
are light brown. Remove to wire racks to cool. Repeat with other half of
dough and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low
speed
beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites
just until mixed. Turn speed to high and beat until stiff. Divide dough
into small bowls and tint each with food coloring of your choice. If
necessary, add a little water for spreading ease. Keep all bowls covered
with
plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on
waxed paper lined cookie sheets. With small
and medium artist’s brushes, paint the cookies. Allow cookies to dry
completely, about 2 hours. Store in tightly covered containers. First Place
winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair
1993. Jo Anne Merrill
Yields
12 Servings