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Holiday cookies

https://www.tasteofhome.com/article/edible-christmas-cards/

Gingerbread Christmas Cards ​
TOTAL TIME: Prep: 2 hours + standing Bake: 15 min./batch + cooling
YIELD: 2 dozen. 

Ingredients 
1-1/3 cups packed brown sugar 1-1/3 cups molasses
2 cups cold butter, cubed
2 large eggs, lightly beaten 

8 cups all-purpose our
3 tablespoons ground ginger
2 tablespoons ground cinnamon
4 teaspoons baking soda
2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon ground cardamom
ROYAL ICING AND DECORATIONS:
3-3/4 cups confectioners' sugar
3 tablespoons meringue powder
5 tablespoons warm water
Edible food writing pens, optional 

Directions 
1. In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into four portions. Refrigerate 30 minutes or until firm enough to roll. 
2. Preheat oven to 325°. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 3x5-in. rectangle-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until set, about 10-12 minutes. Remove to wire racks to cool. 
3. For icing, in a large bowl, combine confectioners' sugar, meringue powder and water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Add additional water as necessary to achieve desired consistency. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. 
4. Frost cookies and let dry completely. Decorate cookies as desired using edible writing pens.