Ginger bread and "cement" frosting

This recipe can be made for cookies or cut into larger pieces to make a gingerbread house(s). The dough is easy to work with and doesn't crumble.

Ingredients

• 1/4 cup sugar
• 1/4 cup brown sugar (packed)
  
• 1/2 cup molasses
• 1 1/2 teaspoons ginger
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 2 teaspoons baking soda
• 1/2 cup butter
• 1 egg, beaten
• 3 1/2 cups all-purpose flour
  

Directions

1. In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.

2. Remove from heat; stir in soda (it will foam up).

3. Stir in margarine till melted.

4. With a fork, stir in egg, then flour.

5. On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.

6. Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.

7. Cut with cutters.

8. Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.

9. Makes about 3 dozen 3" gingerbread people.

10. NOTE: To make houses, cut out your house design (the 2 sides of the roof, 2 sides, a front and a back of the house) on paper, and then place the paper shapes on the dough and cut the dough shapes out with a knife.

Cement Frosting Recipe

3 egg whites
1 (16 oz.) bag powdered sugar
1/2 tsp. cream of tartar

Beat all ingredients with electric beater for 4 minutes.