Gingerbread People Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 tablespoons currants dried
• 1 large egg white 
• 2.3 cups flour all-purpose
• 6 tablespoons granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1.5 teaspoons ground ginger 
• 0.3 teaspoon ground nutmeg 
• 2 tablespoons juice of lemon 
• 0.5 cup blackstrap molasses 
• 1.3 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup stick margarine softened
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• blender
• plastic wrap
• cookie cutter
• ziploc bags
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside.
3. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes.
4. Add molasses and egg white; beat well.
5. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
6. Preheat oven to 35
7. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter.
8. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons.
9. Bake at 350 for 8 minutes.
10. Remove from pans; cool on wire racks.
11. Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.