1 1/2 c. sugar
2 eggs
3 tsp. baking soda
5 1/2 c. flour
1 tsp. salt
1 c. shortening
1/2 c. molasses
1/2 c. water
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

Mix thoroughly, cover and refrigerate two hours. Roll out and cut with Spam can. Bake 8 to 10 minutes at 375 degrees. Frost bottoms of cookies.

FROSTING:

One envelope plus 2 teaspoons Knox gelatin, 1 cup cold water, 2 1/4 cups powdered sugar, 1 teaspoon baking powder, 1 cup sugar, 1 1/2 teaspoon vanilla, 1/8 teaspoon salt.

Sprinkle gelatin on cold water in saucepan to soften. Stir in granulated sugar and heat to rolling boil. Reduce heat and simmer uncovered 10 minutes. Pour hot mixture over powdered sugar in mixer bowl and beat until foamy - about 2 minutes.

Beat in remaining ingredients on high speed until soft peaks form - 12 to 15 minutes. Frost bottoms of cookies and let set 2 to 3 hours before storing.