Instructions: COOKIES: In a large bowl, at low speed, beat softened butter, brown sugar, egg and molasses until light and fluffy. In a separate bowl, sift together all dry ingredients. Add dry ingredients, to creamed mixture . Beat at low speed until well mixed, constantly scraping bowl with spatula. Shape dough into two balls, wrap tightly with plastic wrap and chill 3-4 hours. Lightly grease 2 or 3 large cookie sheets, preheat oven to 350F. On lightly floured surface using a floured rolling pin, roll 1 ball of dough 1/4-inch thick. Keep other refrigerated. With a cookie cutter, cut as many cookies as you can; reserve trimmings. Carefully place cookies on cookie sheets. Bake for 12 minutes or until edges are light brown. Remove to wire racks to cool. Repeat with remaining dough and trimmings from other cookies. If dough become difficult to work with, place dough back in refrigerator.

FROSTING: In a large bowl using mixer at low speed beat powdered sugar, cream of tartar, and egg whites just until mixed. Turn speed to high and beat until stiff. Divide frosting into small bowls and tint each with food coloring of your choice. If necessary, add a little water for spreading ease. Keep bowls covered with plastic wrap to prevent frosting from solidifying. Use frostings to highlight cookies. Use different varieties of candies to decorate cookies. Examples being, Sweet-Tarts or chocolate chips for eyes, jelly beans or red hots for buttons. You can use frostings to completely decorate if desired. Allow cookies to dry completely, before storing. Store in airtight container.

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