4 Large Egg Whites, At Room Temperature
¼ Teaspoon Cream of Tartar
½ Cup Sugar
½ Cup Confectioners’ Sugar
¼ Cup Unsweetened Cocoa

1. Preheat oven to 225ºF.  Line 2 large rimmed cookie sheets with parchment paper.
2. Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy.  Add cream of tartar, increase speed to high and whip until mixture forms soft peaks.  Gradually add granulated sugar and continue beating until whites are stiff and shiny.
3. In a separate bowl, sift confectioners’ sugar with cocoa to blend.  Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated.  Transfer to a large Ziplock bag.  Seal bag, pinching out excess air.  Snip off a small piece of one bottom corner of bag.  Pipe out meringues through hole onto cookie sheets, forming small “kisses,” about 2 inches in diameter.  Bake for 1 hour, until meringues are firm and dry.  Turn oven off and let meringues sit in oven for 15 minutes.
4. Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper.  Store at room temperature in an airtight container.

2 ½ Cups All-Purpose Flour
1 Teaspoon Ground Ginger
1 Teaspoon Cinnamon
½ Teaspoon Ground Nutmeg
1 Teaspoon Baking Powder
⅛ Teaspoon Salt
16 Tablespoons Unsalted Butter, At Room Temperature
1 Cup Packed Light Brown Sugar

1. In a large bowl, combine flour, ginger, cinnamon, nutmeg, baking powder and salt.
2. In a separate bowl, beat butter with an electric mixer until creamy.  Gradually add sugar and beat until light and fluffy.  Add flour mixture, a little at a time, and beat until mixture forms a stiff yet pliable dough.  Turn out onto a floured work surface and knead into a ball.  Wrap in plastic and refrigerate until completely chilled, at least 2 hours.
3. Preheat oven to 400ºF and line 2 large baking sheets with parchment.  Roll out dough to ¼-inch thickness.  Cut out cookies with a 2-inch heart-shaped cookie cutter.  Place cookies about 1 inch apart on baking sheets.  Bake until cookies are firm in center, about 10 minutes.  Let cool on wire racks.  Repeat with remaining dough.