Frosted Molasses Cookies
Colored sugar (optional)
In a large bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and ginger, set aside.
Add the egg yolk and mix well. Blend in the flour in about 4 increments so you don't have flour flying all over the place.
I use this pastry scraper to lift the cookies onto the cookie sheets.
I don't even know where David got it--I found it in my stocking about 5 Christmases ago. But I can't live without it now. You have to get one if you make cutout cookies. It holds the cookie together while you pull away the excess dough and makes transferring a piece of cake.
Turn it up to high speed and beat until the frosting is so stiff, a knife drawn through the mixture cuts a clean cut path. I hope you can see that in the following picture.
My original recipe says this is similar to a Royal icing, but it doesn't set up as quickly. You will still want to frost the cookies right away before the frosting gets stiff. If it does, stir in a couple of drops of water until it's a nice spreading consistency again.
I really like using the gel colors by Wilton, they don't dilute your frosting/icing like the liquid colors do.
Here's a website from Wilton's website about coloring your icing.
Another must have kitchen tool when frosting cookies, cakes, etc, is an offset spatula. I have one (and really want another, bigger one). If you don't have one, maybe Santa will put one in your stocking this year (aka, ask the hubby for one!).