6  tablespoons butter or stick margarine, softened
        1  cup sugar
        1  cup molasses
        1  egg
        2  tablespoons white vinegar
        4  cups flour
        2  teaspoons ground ginger
1-1/4  teaspoons baking soda
        1  teaspoon ground cinnamon
    1/2  teaspoon ground cloves
    1/4  teaspoon salt
        5  cups confectioners sugar
        5  to 6 tablespoons milk
Assorted paste food coloring, optional

In a mixing bowl, beat butter and sugar until crumbly, about 2 minutes.  Beat in the molasses, egg and vinegar.  Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture.  Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky).
   On a lightly floured surface, roll out dough to 1/8-in. thickness.  Cut with 4-in. cookie cutters dipped in flour.  Using a floured spatula, place cookies 1 in. apart on baking sheets coated with nonstick cooking spray.  Bake at 375F for 5-6 minutes or until set.  Remove from cookie sheet immediately to wire racks to cool.
   For icing, combine confectioners’ sugar and milk in a bowl.  Spread over cooled cookies; let dry completely.  If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.
YIELD:  6-1/2 dozen