Instructions: Royal Icing: Combine confectioners sugar and meringue powder or egg whites in an electric mixer with paddle attachment. Set on low speed. Add the water drop by drop. The end result will form a ribbon that, at the count of five, should disappear.

NOTE: For a thinner consistency, usually used as foundation, add more water. A thicker consistency is generally used for further embellishing. (Makes 6 cups).

In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.

Heat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes with cookie cutters. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.

Bake 8 to 10 minutes, or until crisp but not darkened. Let cookies cool on wire racks, then decorate as desired using Royal Icing to pipe the name of your guest on each card.

NOTE: If cookies are to be hung, make a hole for the cord or hook by poking the cookies with a toothpick or skewer as soon as they come out of the oven. Reinsert skewer while decorating so icing doesnt fill hole.

This recipe yields about 16 large cookies.

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