For the icing:

Combine flour, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. In a large bowl with an electric mixer on medium speed, beat butter and sugar until creamy. Add egg and molasses, and beat until smooth, scraping down sides of the bowl. Add the flour mixture and blend on low speed just until combined; do not over-mix.

Separate dough into 2 balls and flatten into discs. Wrap each tightly in plastic wrap and refrigerate 1 hour or until firm.

Preheat oven to 325 degrees. On a floured surface with floured rolling pin, roll dough out to 1/4-inch thickness. With floured gingerbread man cookie cutters, cut dough into cookies. Gather scraps and reroll dough until all the dough is used. Place on ungreased cookie sheets 1/2 inch apart.

Bake for 9 to 11 minutes, being careful not to brown. Transfer to a rack and let cool.

Prepare the icing by whisking sugar and milk together in a small bowl until mixture is smooth but not liquid. Spoon icing into pastry bag fitted with a small piping tip. Decorate as desired.

Makes about 4 dozen cookies.

Source: "Mrs. Fields Best Ever Cookie Book" (Barnes & Noble Books, $9.95)

PEPPERMINT PINWHEELS

In a large bowl with an electric beater, cream butter and sugar on medium speed. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and vanilla.

In a medium bowl, combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Divide dough in half. To one portion, add peppermint extract and food coloring. Wrap each portion in plastic wrap and refrigerate for two hours or until firm.

On a baking sheet, roll out each portion between 2 sheets of waxed paper into a 14-by-9-inch rectangle. Refrigerate for 30 minutes. Remove waxed paper. Place plain rectangle over green rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap and refrigerate for two hours or until firm.

Preheat oven to 350 degrees. Unwrap dough and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake in the center of the oven for 8 to 10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in airtight container for up to one week.

Makes about 4 dozen cookies.

Source: "Taste of Home's Holiday and Celebrations Cookbook 2004" (Taste of Home, $24.99)