Instructions: Make the Royal Icing: Beat the whites until stiff but not dry. Add sugar, lemon juice, and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar.

Note: For an especially glossy icing, mix in a few drops of glycerin (available at drugstores). To make an egg-free royal icing, substitute 6 tablespoons of meringue powder mixed with 3/4 cup water for the egg whites.

In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Whisk to combine.

In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar and dark-brown sugar, and beat until fluffy. Add egg and corn syrup. Mix well.

Add half the dry ingredients to butter mixture; mix until well combined. Add remaining dry ingredients and orange and lemon zests; continue mixing until well combined.

Cover and chill the dough about 1 hour, until firm.

Heat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/4-inch thick, cut out shapes, and place 3/4-inch apart on an ungreased cooked sheet; bake 6 to 8 minutes. Transfer to a wire rack; let cool. Gather scraps into a ball, cover with plastic, and re-chill for 30 minutes. Roll out again to a 1/4-inch thick, and cut out additional angels until all the dough is used. Bake additional cookies.

To ice cookies, fill a piping bag fitted with a small round tip, such as #3, with the icing. Pipe 2 small eyes and a smiling mouth onto each angel. Cookies may be made up to 3 days ahead. Store at room temperature in an airtight container.

This recipe yields 10 dozen cookies.

Comments: This dough freezes beautifully; bake just half the batch if you like.

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