Spicy Gingerbread Men

Royal Frosting, recipe follows

Combine first 8 ingredients (flour through salt) in a bowl; set aside. Using medium speed of an electric mixer, beat together shortening, molasses and sugar until fluffy. Add egg yolk and continue beating until blended.

Using low speed, gradually beat in flour mixture just until combined. Gather dough into a ball; flatten into a disc shape. Wrap disc with plastic wrap and refrigerate for up to 1 hour before rolling out.

Preheat oven to 350°F (180°C). Remove dough from refrigerator. On a lightly floured surface, roll out dough 1/4 inch (6 mm) thick. Using a 3 1/2 inch (9 cm) tall gingerbread man cookie cutter, cut dough into shapes.

Using a floured spatula, place 2 inches (5 cm) apart on ungreased cookie sheets.

Bake for 10 minutes or until lightly browned. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool cookies completely on racks. Decorate cookies using Royal Frosting and candy. Makes about 2 dozen.

Royal Frosting

Using high speed of an electric mixer, beat liquid egg whites until foamy.

Add cream of tartar and continue beating until very stiff. Gradually beat in icing sugar until stiff peaks form.

Spoon frosting into a pastry bag fitted with a large plain tip.

Frosting becomes hard upon standing uncovered.

May be refrigerated in an airtight container for up to 24 hours. Makes about 2 cups (500 mL).

Cook’s Note: In recipes where the egg remains uncooked or lightly cooked, it is recommended that pasteurized egg products be used. Pasteurized egg products, such as liquid egg whites and liquid whole egg, are available in the refrigerator or freezer section of most grocery stores. ATCO Blue Flame Kitchen used Burnbrae Farms Naturegg Simply Egg Whites in this recipe.