- 1 cup butter (no substitutes), softened
- 1 cup sugar
- 3 egg yolks
- 1 cup molasses
- 1/2 cup water
- 5 cups all-purpose flour
- 3 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- FROSTING:
- 1 1/2 cups sugar
- 1/4 cup water
- 3 egg whites
- 1 cup confectioners' sugar
- In a mixing bowl, cream butter and sugar. Beat in egg yolks, molasses and water. Combine flour, baking soda, cinnamon and baking powder; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
- In a saucepan, combine sugar and water. Cook and stir over medium heat until a candy thermometer reads 240 degrees F (soft-ball stage). In a mixing bowl, beat egg whites until stiff peaks form. Gradually add sugar syrup, beating until stiff. Beat in confectioners' sugar. Frost the cookies. Let dry on wire racks.