Ingredients
1-1/3 cups packed brown sugar1-1/3 cups molasses2 cups cold butter, cubed2 large eggs, room temperature, lightly beaten8 cups all-purpose flour3 tablespoons ground ginger2 tablespoons ground cinnamon4 teaspoons baking soda2 teaspoons ground allspice2 teaspoons ground cloves1 teaspoon salt1 teaspoon ground cardamomROYAL ICING AND DECORATIONS:3-3/4 cups confectioners’ sugar3 tablespoons meringue powder5 tablespoons warm water Edible food writing pens, optional
Preparation
In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into 4 portions. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 3x5-in. rectangular cookie cutter. Place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool.
For icing, in a large bowl, combine confectioners’ sugar, meringue powder and water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Add additional water as necessary to achieve desired consistency. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
Frost cookies and let dry completely. Decorate cookies as desired using edible writing pens.
