1 c. (2 sticks) butter
1 c. sugar
1 egg
1 c. light molasses
2 tbsp. vinegar
4 1/2 c. regular all-purpose flour
1 1/2 tsp. baking soda
1 tbsp. ginger
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. salt

In a mixing bowl cream butter, gradually add sugar and beat until light and fluffy. Beat in egg. Blend in molasses and vinegar. Sift together flour, baking soda, ginger, cinnamon, cloves and salt; gradually add to creamed mixture. Chill at least 3 hours.

On well floured surface roll dough to 1/8" thickness. With floured cookie cutters cut into desired shapes. With wide spatula transfer to baking sheet. Bake 6 to 7 minutes. Remove immediately to wire rack to cool. Decorate or frost with following. 1 tbsp. light corn syrup 2 tbsp. butter, softened 3 tbsp. hot water

In a small mixing bowl beat together sugar, corn syrup, butter and water until smooth. If frosting is too thick additional water may be added.