Gingerbread Cut-Outs

• 1 cup butter
• 1 1/2 teaspoons baking soda
• 1 cup sugar
• 1/2 teaspoon salt
• 1 each eggs
• 2 teaspoons ginger
• 1 cup molasses
• 1 teaspoon cinnamon
• 2 tablespoons vinegar
• 1 teaspoon cloves ground
• 5 cups flour, all-purpose
• 2 each egg whites
• 2 1/2 cups powdered sugar
• 1/4 cup corn syrup, light
• 1 x food coloring assorted colors

1. Cream butter; add sugar gradually.
2. Beat in egg, molasses and vinegar.
3. Blend in sifted dry ingredients.
4. Chill.
5. Roll 18 to 1/4 inch thick on floured surface, and cut into desired shapes.
6. Place on greased cookie sheets; decorate before baking, or frost when cool with Decorating Frosting.
7. Bake at 375F (190C) F 5 to 15 minutes, depending on size and thickness of cookie.
8. FROSTING: Beat egg whites until they hold a soft peak.
9. Add sugar gradually, and beat until sugar is dissolved, and frosting stands in peaks.
10. Add syrup, and beat 1 minute.
11. Divide frosting into small portions.
12. Color each amount as desired with food colors.
13. Add a few drops of water if thinner frosting is needed.
14. Keep well covered when not in use.

butter, baking soda, sugar, salt, eggs, ginger, molasses, cinnamon, vinegar, cloves ground, flour, egg whites, powdered sugar, corn syrup, colors

Taken from recipeland.com/recipe/v/gingerbread-cut-outs-36002 (may not work)