-
1
In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy.
-
2
Beat in the egg, the molasses, and the vinegar.
-
3
Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time.
-
4
The dough will be soft.
-
5
Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper.
-
6
Flatten the dough slightly and chill it for at least 3 hours or overnight.
-
7
Preheat oven to 375 degrees F.
-
8
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour.
-
9
Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip.
-
10
Transfer the cookies with the spatula to racks and let them cool.
-
11
Make cookies with the dough scraps in the same manner.
-
12
If desired, pipe the sugar icing decoratively on the cookie using a pastry bag fitted with a small decorative tip.
-
13
Let the cookies stand for 20 minutes, or until the icing is set.
-
14
In a large bowl with an electric mixer beat the egg whites with the cream of tartar, a pinch of salt, and 2 teaspoons water until the mixture is frothy, beat in the sugar, a little at a time, and beat the mixture until it holds stiff peaks.
-
15
Beat in the food coloring, if desired.
-
16
Decorate baked cookies with the icing using a spatula or a pastry bag fitted with s small decorative tip and let the cookies stand for 20 minutes, or until the icing is set.
-
17
Yield: enough icing for about 50 (4-inch) cookies
-
18
*RAW EGG WARNING
-
19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
-
20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
