Instructions: Combine sugar, syrup and spices with 1/2 c water in med saucepan.

Cook, stirring, over med heat just until mix starts to boil. Remove from heat. Add butter, stir until melted. Cool 30 min. Stir in 3 c flour and soda using wooden spoon. Mix until smooth. Add remaining flour. Mix with hands until flour disappears. Turn dough onto lightly floured board; knead until smooth. Form dough into ball. Wrap in plastic film and chill at least 2 hours, no longer than 5 days. Divide dough into fourths. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8 inch thickness. Cut with assorted cookie cutters. Place cookies on lightly greased cookie sheet. Bake at 350 for 6 - 8 min until lightly browned. Cool completely on wire racks. Store for 24 hrs before icing.

To make icing: mix egg whites w/ powdered sugar and cream of tartar at med speed until mix will hold its shape. Divide icing into small bowls. Add enough food color to tint desired shades. Icing may be applied w/ pastry or paint brushes. Decorate w/ colored sugar, sprinkles, etc while icing is moist.

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