Frosted Pepparkakor

• 1/2 cup firmly packed brown sugar
• 1/2 cup Land O Lakes Butter, softened
• 1/2 cup light molasses
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups sifted powdered sugar
• 1 tablespoon meringue powder
• 2 tablespoons warm water
• 1/4 teaspoon cream of tartar

1. Combine brown sugar, butter and molasses in bowl.
2. Beat at medium speed, scraping bowl often, until well mixed.
3. Add flour, salt, baking soda and spices; beat at low speed until well mixed.
4. Cover; refrigerate 1 hour or until firm.
5. Heat oven to 375F.
6. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/16-inch thickness.
7. Cut with 2- to 2 1/2-inch heart-shaped cutter.
8. Place 1 inch apart onto ungreased cookie sheets.
9. Bake 5-7 minutes or until set.
10. Cool completely.
11. Combine all icing ingredients in bowl.
12. Beat at low speed until moistened.
13. Beat at medium speed, scraping bowl often, until stiff and glossy.
14. Add additional warm water if too stiff.
15. Decorate cooled cookies with icing, as desired.

brown sugar, butter, light molasses, flour, salt, baking soda, ground cinnamon, ground ginger, ground nutmeg, powdered sugar, meringue powder, water, cream of tartar

Taken from www.landolakes.com/recipe/420/frosted-pepparkakor (may not work)