Mickey Gingerbread cookies

The Mickey Gingerbread cookies are just the cutest thing I have ever seen. I am kicking myself for not buying the cookie cutter and the mix, but guess what, I found the recipe, so we will be making Gingerbread Mickey heads some time this week.

Here is the recipe:
Gingerbread cookies
1/4 cup of unsalted butter
1/2 cup of brown sugar
1/2 cup of dark molasses
3 1/2 cups of all purpose flour
1 tsp baking soda
1/2 tsp of ground cloves
1 tsp of ground cinnamon
3 tsp of ground ginger
1/2 tsp salt
1/4 tsp ground cardamom
1/2 cup of water

Royal icing:
1/8 tsp of cream of tarter
2 egg whites
3 1/2 cups of powdered sugar

Directions:
In a large mixing bowl cream butter and brown sugar.
Add dark molasses and mix till blended.
Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the water.
Blend well.
Wrap dough in plastic wrap and chill for at least an hour.
Preheat oven to 350 degrees.
Grease cookie sheet, roll dough onto lightly floured surface and cut into shapes.
Bake at 350 degrees for 8-10 minutes.
Cool on wire rack
Decorate with royal icing when cooled.

Royal icing:
Add cream of tarter to egg whites in a chilled mixing bowl.
Beat with an electric mixer at high speed until peaks form.
Reduce speed and gradually add sifted powdered sugar.
Continue to whip frosting until smooth, spreadable consistency is reached.
Spoon into decorator bag, or you can use freezer bags and cut the corner off.
You can also add red and green candies.