1 cup butter (no substitutes), softened
1 cup sugar
3 egg yolks
1 cup molasses
1/2 cup water
5 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder

In a mixing bowl, cream butter and sugar. Beat in egg yolks, molasses and water. Combine flour, baking soda, cinnamon and baking powder; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-inch thickness. Cut with 2-1/2·inch cookie cutters dipped in flour. Place 1-inch apart on ungreased baking sheets.

Bake at 375°F for 8-10 minutes or until edges are firm. Remove to wire racks to cool. In a saucepan, combine sugar and water. Cook and stir over medium heat until a candy thermometer reads 240°F (soft-ball stage).

FROSTING:

1-1/2 cups sugar
1/4 cup water
3 egg whites
1 cup confectioners' sugar

In a mixing bowl, beat egg whites until stiff peaks form. Gradually add sugar syrup, beating until stiff. Beat in confectioners' sugar. Frost the cookies. Let dry on wire racks.

Yield: 8 dozen.

Submitted by: Jane Klein