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Ingredients:
1 cup butter -- softened
1 cup sugar
1 cup molasses
1/4 cup water
5 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt

FROSTING:
3 3/4 cups confectioner's sugar -- (1 pound)
1/4 cup water
1 1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

Directions:
In a mixing bowl, cream butter and sugar. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

In a small mixing bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies.

Yield: 5 dozen