For the cookies:
In a large bowl, cream butter. Slowly add sugar and beat a few minutes until fluffy. Beat in egg, then molasses. In a medium bowl, sift together dry ingredients. Stir into butter mixture, a little at a time. Scoop dough onto a large sheet of waxed paper or plastic wrap. Dust with a little flour,wrap and chill in the refrigerator for several hours.
Preheat oven to 375°. Roll out chilled dough onto a floured surface, cut out cookies, place on greased or lined cookie sheets and bake for 6-8 minutes.
For the icing:
In a medium bowl, beat egg white and add sugar a little at a time until the mixture becomes spreadable. Use immediately. Fill a pastry bag fitted with a small tip with icing (or put the icing in a Ziploc bag and cut the corner to form your own pastry bag) and decorate cookies. Icing will dry to a hard, shiny surface.
THE DESSERT PLATE
34 East Main Street #1,
Megyn Craine, Baker/Proprietor
Yields 4 dozen