Gingerbread Cookies
(from Martha Stewart)

To use these gingerbread cookies as placecards for holiday dinners, make a batch, then pipe the name of each guest using royal icing. Choose a cookie cutter that matches your party’s theme. These yummy gingerbread treats not only make great cookie place cards that help your guests know where to sit, but are also terrific Christmas Party Favors!

In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.

Heat oven to 350°. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8-10 minutes. Let cookies cool on wire racks, then decorate as desired.

Royal Icing
for Gingerbread Cookie Placecards

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.