Gingerbread Snow Angels

In medium bowl, whisk flour, ginger, cinnamon, allspice, baking powder, baking soda and salt to blend. In large bowl, beat butter and sugar with mixer on medium speed until light and fluffy. Beat in molasses, then egg yolk. With mixer on low speed, gradually beat in flour mixture just until blended. Divide dough in half; shape each half into a 1-in.-thick disk; wrap in plastic and refrigerate 3 hours or overnight.

Heat oven to 350°F. Line baking sheet(s) with parchment paper, nonstick foil or reusable nonstick liners. On floured surface, roll half the dough to a scant 1/4-in. thickness. Use a 3-in. gingerbread boy cutter to cut out 12 cookies (reroll dough scraps). Transfer to prepared baking sheet(s), 1 in. apart. Bake 10 minutes or until edges are starting to brown and cookies are set. Cool 3 minutes, then transfer to wire rack and cool completely.

On floured surface, roll remaining dough and the dough scraps very thin, about 1/8 in. Cut out 12 irregularly shaped rounds, about 4 1/2 in. in diameter. Transfer rounds with a spatula to prepared baking sheet, 1 in. apart. Bake 10 minutes or until edges are starting to brown and cookies are set. Cool on baking sheets.

Royal Icing: In a large bowl, with mixer on low speed, beat together icing ingredients on low just to blend, then increase mixer speed to high and beat 5 minutes, or until thick and stiff. Transfer half of the icing to a pastry bag fitted with a writing tip.

Decorations: To assemble snow angels, using the photo as a guide, thin some of the royal icing with a few drops of water. Using a small icing spatula, spread a very thin icing coating over the large cookies; place a gingerbread boy in the center of the icing. Using a skewer or toothpick, scrape the icing in concentric circles radiating from the sides of the gingerbread boy to simulate the tracks in the snow (see photo). Use the thick icing in the pastry bag to pipe designs on the gingerbread boy.