1/2 cup shortening
1/2 tsp salt
1/2 cup sugar
1/2 tsp baking soda
1/2 cup Steen's Pure Cane Syrup
1 tsp baking powder
1 egg, separated
1 tsp ground cloves
2 cups sifted all-purpose flour
1 tsp ginger
1/2 tsp nutmeg
1 1/2 tsp cinnamon


Cream together shortening, sugar and syrup. Add egg yolk; mix well. (Reserve egg white for frosting.) Sift together flour, salt, baking soda, baking powder and spices. Stir in flour mixture; mix well. Chill. Roll out dough 1/4 inch thick on lightly floured board or pastry cloth. Cut with 5 inch gingerbread boy cookie cutter; place on ungreased baking sheet. Decorate with raisins or nuts, if desired. Bake at 350 degrees for 8 to 10 minutes. Cool. Decorate with *Ornamental Frosting.

YIELD: 2 dozen cutouts


Sift together 1 1/4 cups sifted confectioners’ sugar and 1/8 tsp cream of tartar. Add reserved egg white and 1/4 tsp vanilla. Beat with rotary or electric beater until frosting holds in shape. Cover with damp cloth until ready to use.