1 cup packed brown sugar
1/3 cup reduced fat margarine
1 1/2 cups dark molasses
2/3 cups cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Frosting:
4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half and half
Food color, if desired

Beat brown sugar, margarine, molasses and water in a very large bowl until well mixed. Stir in remaining ingredients (except frosting ingredients) and mix well. Cover and refrigerate for 2 hours or until firm. Heat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Roll 1/4 of dough at a time to 1/4-inch thickness. Cut with floured gingerbread or other shaped cookie cutters*. Place about 2 inches apart on baking sheet. Bake for 10-12 minutes or until no indentation remains when touched. Remove from cookie sheet and cool on a wire rack. Cool completely and frost with frosting and other decorations if desired.

* Dough can also be cut into square sheets and used to make a gingerbread house. Frosting can be piped through a pastry bag and used as "cement" to hold the walls together. Decorate with frosting and assorted candy if desired.

Frosting: mix all ingredients until smooth and spreadable.

Makes 30 Servings
Serving Size: 2 cookies