Makes about 4 dozen cookies.
from: Martha Stewart Magazine
December 1992 – originally posted 2010
- 3 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter
- 1/2 cup packed dark-brown sugar
- 2 t ground ginger
- 4 t ground cinnamon
- 3/4 t ground cloves
- 1/2 t ground pepper
- 3/4 t salt
- 1 large egg
- 1/2 cup unsulfured molasses
- Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes with cookie cutters. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
- Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
- 2 large egg white
- 3 1/2 cups sifted confectioner’s sugar
- juice from one lemon
- Beat the egg whites until stiff but not dry. Add the sugar and lemon juice. Add water if it is too think, more sugar if too thin.