Gingerbread Snowflakes

1 cup butter (no substitutes), softened
1 cup sugar
1 cup molasses
1/4 cup water
5 cups all-purpose flour
2-1/2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt

FROSTING:
3-3/4 cups (1 pound) confectioners' sugar
1/4 cup water
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Beat in molasses and water. Combine the flour, ginger. baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy lo handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2 1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

In a small mixing bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yield: about 5 dozen.