<http://schema.org/recipeInstructions>
" Whisk flour, ginger, cinnamon, baking powder, cloves, nutmeg, salt and baking soda in a bowl to blend. Beat butter, molasses, sugars, eggs, vanilla and vinegar in a large bowl with mixer on medium speed to blend. On low speed, beat in flour mixture, 1 cup at a time, until a soft dough forms. Divide in thirds. Shape each third on plastic wrap into a 1-in.-thick disk. Wrap; chill 4 hours until firm. Lightly dust 1 disk at a time with flour (keep others chilled). Roll out between sheets of plastic wrap to 1/4 in. thick for large cookies, 1/8 in. thick for small. Slide onto a baking sheet; freeze at least 15 minutes. Repeat with rest of dough, stacking sheets in freezer. Reroll scraps and cut once. Peel off top plastic wrap. Using floured cookie cutters, cut out cookies, leave on plastic and slide back on baking sheet. Freeze 10 minutes. Heat oven to 350\u00BAF. Line baking sheet(s) with nonstick foil. Place cookies 1 in. apart on lined baking sheet(s). Sprinkle with sugar. Bake 17 to 19 minutes for large cookies, 13 to 15 minutes for small, until a bit darker. Cool slightly on sheet on a wire rack; move to rack to cool completely. To decorate: Fill basket-weave--tipped pastry bag with icing. Cut jelly beans in half. Small cookies: Using icing as glue, glue on blue decor eyes, cinnamon drop buttons. Using ziptop bag of icing, pipe on rickrack trim, hair and smiles. Large cookies (not shown): Glue on jelly-bean eyes, noses and cheeks and candy-heart buttons. Pipe rickrack trim; sprinkle with nonpareils. Fill a small ziptop bag with icing, snip tip off corner and pipe hair; sprinkle with nonpareils. Pipe on smiles. For girls, glue candy flower decors on hair. Let dry at least 6 hours."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10031/gingerbread-kids-121322/>