Wilton Giant Gingerbread Boys + Royal Icing

5 to 5 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups molasses* (this is way too strong - do 1/2c molasses +3/4c Karo)
2 eggs, beaten

Preheat oven to 325 degrees F. 

Thoroughly mix flour, baking soda, salt and spices; set aside. 

Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Divide dough into 2 equal parts (recipe is for 2 giant cookies). 

Spray pan with vegetable pan spray (Pam). Press dough portion into prepared pan. 

Bake 23-25 minutes. Cool in pan on rack for 5 minutes. Turn pan over to release and cool completely. 

Once cool, decorate with icing, gum drops etc;

Makes 2 giant gingerbread men
Source: Wilton

ROYAL ICING

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.