|Combine sugar, shortening, molasses, and egg yolks (reserve whites for icing) in large mixing bowl; beat until smooth. In small bowl, add baking soda to hot water; stir until dissolved. Add to molasses mixture. Stir in flour, spices and salt. Cover and refrigerate dough at least 2 hours.
Roll out dough on lightly floured surface to 1/4-inch/5-mm thickness. Cut out with floured gingerbread boy or girl cookie cutters. (For hanging on tree, poke a hole at top with a straw.) Place on lightly greased cookie sheets about 2 inches/5 cm apart. Bake at 350°F/180°C for 10 to 12 minutes or until lightly browned around edges. Cool on wire racks.
Prepare icing by combining sugar, water, and corn syrup in medium saucepan. Bring to a boil, stirring constantly to wash down any sugar crystals. Boil until mixture reaches soft ball stage (250°F/116°C). Beat the two egg whites in large mixing bowl until soft peaks form. Very gradually at first, then faster, pour syrup over egg whites, beating constantly until thick. Add vanilla and beat until almost cool. When spread, icing should look glossy, not dull. Ice cooled cookies and decorate with raisins, currants, and cinnamon candy. Store in an airtight container.
Makes 42 large cookies, 1 per serving.
Protein 3 g
Carbohydrates 44 g
Sodium 250 mg
Fat 5 g
Saturated Fat 1 g
Cholesterol 10 mg
Dietary Fiber 1 g