1 1/2 c. sugar
1 c. butter, softened
3 tbsp. molasses
1 egg
2 tbsp. water or milk
3 1/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves

In a large bowl, beat sugar, butter and molasses until light and fluffy. Add egg and water or milk. Blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, cinnamon, ginger, cardamom and cloves. Mix well to form a smooth dough. Cover with plastic wrap, refrigerate 1 hour for easier handling.

Heat oven to 350 degrees. On a floured surface, roll 1/3 of the dough at a time to 1/8 inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2 inch cookie cutters. (Traditional Swedish shapes are pigs, horses, roosters, hearts and gingerbread boys.) Place 1 inch apart on an ungreased cookie sheet. (If cookies are to be hung, punch a hole at the top with a large drinking straw; insert ribbon or yard in the baked cooled cookies.) Repeat with remaining dough. Bake at 350 degrees for 9-11 minutes or until set. Immediately remove from sheets. Cool completely. Makes 8-10 dozen cookies.

FROSTING:

3/4 c. water
1 env. unflavored gelatin
3/4 c. sugar
3/4 c. powdered sugar
1 tsp. baking powder
1 tsp. vanilla

In a 2 quart saucepan, combine 3/4 cup water and gelatin. Let stand 5 minutes. Stir in 3/4 cup sugar. Bring to a boil. Reduce heat. Simmer 1 minute. Stir in powdered sugar. Beat until foamy. Stir in baking powder and vanilla. Beat at highest speed until thick, about 10 minutes. Spread frosting on cooled cookies or pipe frosting following outline of cookies. Allow frosting to set for several hours before storing.