Gingerbread Christmas Tree Cookies

In a large mixing bowl, beat the butter, brown sugar, and applesauce until smooth.

Add the egg and molasses and mix well.

In another large bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing well with the mixer.

Use your hands to form a large ball of dough; the dough will be a little sticky.

Wash and dry your hands. Place flour on your hands so the dough doesn't stick, then divide the dough into two flat balls. Cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat the oven to 350°F. Generously dust your work surface with flour.

Work with one ball of dough at a time, keeping the other refrigerated.

Roll the dough out to 1/8-inch thickness. Sprinkle a little flour on top if it's sticky.

Trim the uneven edges to square the dough, then use a knife to cut the dough into 3 1/2 inch strips.

Cut the strips into triangles.

Place the cookies 1-2 inches apart on a silpat-lined or parchment-lined baking sheet. Bake for 10-12 minutes.

To make the icing: In a bowl, mix the egg whites with lemon juice.

Combine the egg white mixture with powdered sugar, mixing well. Add a few drops of green food coloring until you get the desired color.

If the icing is too thin, add a little more powdered sugar; if it's too thick, add a drop of lemon juice or water.

Transfer the icing to a piping bag.

Once the cookies are completely cool, decorate by piping the icing onto each cookie and adding sprinkles before the icing hardens.