Gingerbread Christmas Cards

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 4 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. rectangular cookie cutter. Place 2 in. apart on greased baking sheets. Bake until set, 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.