1 cup shortening
1 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a mixing bowl, combine shortening and molasses. Combine flour, baking soda, salt, ginger, nutmeg and cloves; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out to 1/4 inch thickness. Cut with 2-1/2 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets.

Bake at 350°F for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

FROSTING:

3/4 cup water
1 envelope unflavored gelatin
3/4 cup sugar
3/4 cup confectioners' sugar
1 teaspoon baking powder
1 teaspoon vanilla extract

For frosting, combine water and gelatin in a saucepan; let stand for 5 minutes to soften. Stir in sugar; bring to a boil. Reduce heat; simmer for 10 minutes. Remove from the heat; stir in confectioners' sugar. Transfer to a mixing bowl; beat until foamy. Add baking powder and vanilla; beat on high for 5-8 minutes or until thick. Frost cookies. Let dry on wire racks.

Yield: about 4-1/2 dozen.

Submitted by: Dorothy Davis