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1
For the dough, add the dry ingredients (except sugar) to a mixing bowl and stir well to combine.
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2
Beat the butter and sugar, adding one egg at a time.
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3
Continue beating until the mixture is smooth.
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4
Beat in half the flour mixture, then stop and scrape the bowl and beater(s).
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5
Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
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6
Divide the dough into several pieces and press each piece into a rectangle about 1/4 inch thick between 2 sheets of plastic wrap.
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7
Chill the dough for at least one hour or until firm.
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8
Set the racks in the middle upper thirds of the oven and preheat to 350 degrees F.
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9
Roll the dough, one piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner.
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10
Cut with floured cutters and arrange on the pans an inch or two apart.
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11
Repeat with the remaining dough.
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12
Reroll the scraps immediately; or press together, chill and reroll later.
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13
Bake the cookies for about 10 minutes, until firm when pressed with a fingertip.
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14
Cool the cookies on the pans.
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15
Meanwhile for the icing, combine confectioners' sugar and egg whites in a mixing bowl and beat by machine until combined.
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16
Add the lemon juice or vinegar and continue beating until fluffy.
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17
Divide the icing into several small bowls and add coloring.
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18
Keep plastic wrap pressed against the surface of the icing to prevent a crust from forming.
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19
Use a paper cone or the snipped end of a plastic bag to pipe icing on the cookies.
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20
Use the raisins and other decorative ingredients to accent the icing
