Gingerbread Kids

Heat oven to 375°F. You'll need baking sheets.

Combine gingerbread mix and flour; stir in hot water and melted butter until dough forms. Knead 3 to 4 times until smooth.

Roll out half the dough between sheets of plastic wrap to 1/4-in. thickness. Freeze on baking sheet 5 minutes or until firm.

With cutter, cut out cookie kids. Bake on ungreased baking sheets 6 to 7 minutes until edges of cookies are set. Cool 4 minutes on sheet; transfer to rack to cool. Repeat with remaining dough.

Divide Decorating Icing among 3 bowls. Tint 1 red, 1 green and leave other white. Spoon half of each into separate sturdy ziptop bags. Thin icing in bowls with drops of water until spreadable. Keep covered when not using.

Spread thinned icing for clothes, etc., as shown with brush. Apply 1 color at a time; allow each color to dry. Snip tip off a corner of a ziptop bag. Pipe details; sprinkle with sugars. Attach eyes and buttons with icing. Let dry at least 2 hours. Store airtight at cool room temperature with wax paper between layers up to 1 week.

In a large bowl with mixer on low speed, beat 1 lb confectioners' sugar (3 1/4 cups) and 1/4 cup Just Whites (powdered egg whites found in your store's baking section) until combined. Add 1/3 cup water; beat until blended. Increase mixer speed to high and beat 8 minutes or until icing is very thick and white. Makes 2 1/2 cups.