Jolly Ginger Reindeer Cookies

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 3/4 cup molasses
• 3-1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 2 cups confectioners' sugar
• 2 tablespoons plus 2 teaspoons water
• 4 teaspoons meringue powder
• 1/4 teaspoon cream of tartar
• 1 to 2 tablespoons miniature semisweet chocolate chips
• 1 to 2 tablespoons Red Hots

1. Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 1 in. apart on greased
3. . Bake until set, 10-12 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely.
4. For icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer icing to bag. Keep any unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
5. To decorate cookies, place gingerbread boys on a work surface with heads facing you. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and Red Hots for noses. Let stand until set. Store in airtight containers.

butter, brown sugar, egg, molasses, flour, ground ginger, baking powder, baking soda, ground cinnamon, ground allspice, sugar, water, meringue powder, cream of tartar, chocolate chips, red hots

Taken from www.tasteofhome.com/recipes/jolly-ginger-reindeer-cookies/ (may not work)