Pepparkakor

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1. 1
   In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
2. 2
   Add the egg and molasses, mix well.
3. 3
   In another large bowl, combine flour, baking soda and spices.
4. 4
   Add to sugar and molasses mixture, stirring well.
5. 5
   Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
6. 6
   Preheat oven to 350°F.
7. 7
   Generously dust the surface of your working area with flour before rolling out the dough.
8. 8
   Work with one ball of dough at a time, keep the other refrigerated while you do so.
9. 9
   Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.
10. 10
    Cut the gingerbread with a cookie cutter shape of your choice.
11. 11
    Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
12. 12
    Bake 10-12 minutes.
13. 13
    Mix the egg whites with lemon juice.
14. 14
    Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.
15. 15
    Add to a piping bag to decorate cookies when cookies are cooled.