Gingerbread Snowflakes

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From: Deborah Kahrs

2/3 c. molasses (not robust)
2/3 c. packed dark brown sugar
1 T. ground ginger
1 1/2 t. ground cinnamon
1/2 t. ground allspice
1/2 t. ground cloves
2 t. baking soda
2 sticks unsalted butter
1 large egg, lightly beaten
3 3/4 to 4 c. all-purpose flour
1/2 t. salt
Decorating Icing (recipe follows)

Preheat oven to 325 F. Bring molasses, brown sugar and spices to a boil in a 4-5 quart saucepan over moderate heat, stirring occasionally, and remove from heat. Cut butter into tablespoon size pieces. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 c. flour and salt. Transfer dough to a lightly floured surface and knead, dusting with as much of the remaining 1/4 c. flour as needed to prevent sticking, until soft and easy to handle. Halve dough, then wrap half in plastic wrap and keep at room temperature. Roll out remaining dough 1/8" thick on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer them with an offset spatula to 2 parchment-lined, large baking sheets, about 1 inch apart. Bake cookies 10-12 minutes. Do not overcook! Transfer cookies to racks to cool completely. Use a pastry bag to pipe icing or spread it on the cookies.

Decorating Icing
1 (1-lb.) box confectioners' sugar
1/3 c. water
4 t. powdered egg whites (not reconstituted)
1 T. fresh lemon juice
1 t. vanilla

Beat together all ingredients in a large bowl with an electric mixer on moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4-5 minutes with a handheld. If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.