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1
Beat butter, brown sugar and egg in large bowl with electric mixer until combined. Stir in ginger. Stir in combined sifted flours and cocoa powder, in two batches.
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2
Knead dough on floured surface until smooth. Roll dough between sheets of parchment paper until 1/4 inch thick. Refrigerate 30 mins.
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3
Preheat the oven to 350u00b0F. Grease and line 2 baking pans with parchment paper.
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4
Using 1-inch, 1 1/2-inch, 2-inch and 2 3/4-inch oval cutters, cut 13 shapes from dough with each cutter. Place about 1 inch apart on prepared pans.
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5
Bake small cookies about 10 mins. Bake larger cookies about 12 mins. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
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6
For the chocolate fondant icing, stir fondant in medium heatproof bowl over small saucepan of simmering water until smooth. Stir in egg white. Let stand at room temperature about 10 mins or until slightly thickened. Dip a metal spatula in hot water. Use to spread icing quickly over cookies. Let stand at room temperature until set.
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7
For the royal icing, sift powdered sugar through fine sieve. Beat egg white in medium bowl with electric mixer until foamy. Beat in powdered sugar, one tablespoon at a time. Divide icing among four bowls. Tint each bowl with food coloring. Use to pipe patterns on cookies. (Keep bowls covered with plastic wrap when not in use.)
