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Combine pie crust mix, powdered sugar, ginger, cinnamon, and nutmeg. Add egg and molasses. Mix until blended. Wrap in plastic wrap and refrigerate for at least 1 hour. On floured surface, roll out to 1/4 inch thickness. Cut into desired shapes and place on ungreased baking pan. Bake 7-10 minutes. Cool cookies on wire rack. Combine eggs whites, cream of tartar, water and powdered sugar. Beat on low until stiff peaks form. Add a few drops of water if too stiff or a small amount of powdered sugar if too runny. Color with food coloring (optional). Use immediately or cover with a damp cloth to keep from drying out.
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