In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, and the egg; beat until fluffy. Beat in molasses and coffee liqueur until combined.
In another bowl, stir together flour, baking soda, ginger, cinnamon, and nutmeg. Add to butter mixture. Beat on low speed until combined.
Divide dough in half. Cover and chill for 3 hours or until easy to handle.
On lightly floured surface, roll one portion at a time to 1/4-inch thickness. Cut with a 4-1/2- to 6-inch gingerbread-man cookie cutter or other cutters. Place 1 inch apart on greased cookie sheet.
Bake in a 350 degree F oven for 6 to 8 minutes or until the edges of the cookies are lightly browned. Cool for 1 minute. Remove and cool cookies on wire racks.
Prepare Meringue Frosting. Use a clean fine brush to paint frosting decorations on cookies or pipe the frosting on. Sprinkle with colored sugar or edible glitter. Makes 12 to 18 cookies (or more if you use smaller cutters).
You'll find the meringue powder for the frosting in stores that sell cake-decorating supplies.
In a medium mixing bowl, combine warm water, meringue powder, and lemon juice. Beat lightly with a fork until blended. Add powdered sugar; beat with an electric mixer on high speed until consistency of soft whipped cream (mixture won't drip from a spoon). Divide frosting; color with food coloring. Store tightly covered. Makes 1-1/2 cups.