Gingerbread Girls

Whisk flour, ginger, cinnamon, allspice, baking soda and salt in medium bowl to blend. Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy. Beat in molasses, then egg yolk. On low speed, gradually beat in flour mixture just until blended.

Divide dough in half; shape each into a 1/2-in. thick disk and wrap separately in plastic. Chill about 2 hours or overnight until firm enough to roll.

Heat oven to 350°F. Line baking sheet(s) with parchment, nonstick foil or reusable nonstick liners. On well-floured surface with floured rolling pin, roll out 1 disk at a time to 1/8-in. thickness. Use a 5-in. gingerbread boy cookie cutter to cut out shapes (see tip) (reroll dough scraps). Sprinkle with coarse white decorating sugar. Place on prepared baking sheet(s), 1 in. apart. Bake 13 to 15 minutes until edges are slightly darker brown and cookies are set. Cool 3 minutes, then move to wire rack and cool Fill a quart-size ziptop bag with about 1/4 cup icing; put the rest into a star-tip pastry bag. Snip tip off corner of ziptop bag and pipe as glue to attach small jelly beans (halved or cut in small pieces) for eyes, nose and cheeks; also pipe smiles and hair. Using star-tip bag, pipe cuffs and neck, and attach candy-heart buttons to front. Sprinkle with red nonpareils as shown. Let dry completely, at least 4 to 6 hours.

Keep airtight at cool room temperature or in the refrigerator with wax paper between layers up to 2 weeks.

Beat 1/2 lb confectioners' sugar (1 1/2 cups plus 2 Tbsp) and 2 Tbsp Just Whites (see Note) in a large bowl with mixer on low speed until combined. Add 2 Tbsp plus 2 tsp water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white. Makes 1 1/4 cups.