Classic Gingerbread Cutouts

1. In a medium bowl stir together flours, cinnamon, ginger, soda, nutmeg, salt, and cloves. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until fluffy. Beat in egg until mixture is light. On low speed, beat in molasses and lemon juice. Beat in as much of the flour mixture as you can. By hand, stir in remaining flour mixture. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

2. On a lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Using 2-1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

3. Icing: In a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add the cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) When not using, keep icing tightly covered to prevent drying. Decorate cookies with icing. If desired, tint part of the icing with paste food coloring and add details to the cookies. Makes about 90, 2-1/2-inch cookies.