Gingerbread cookies

Ingredients:

• 1 cup butter, softened
• 1 cup dark brown sugar
• ½ cup dark molasses
• 4 cups flour
• 2 ½ teaspoon ground ginger
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda

Icing: :

• 2¼ cups powdered sugar
• 2½ tablespoons vegetable oil
• 1½ to 3 tablespoons water
• ¼ teaspoon vanilla
• pinch of salt

Beat butter and sugar until light and fluffy. Beat in molasses. Combine remaining ingredients, gradually mix in until blended. Half dough; flatten into 1" thick rounds. Chill in plastic wrap, until firm (2 hours in 'fridge or 30 min in freezer). On lightly floured board roll dough to ¼ inch thickness. Cut with floured cookie cutter. Place 1" apart on ungreased cookie sheets. Chill and re-roll scraps. Bake 350 10-12 minutes, until edges are lightly browned. Cool 2 minutes, then transfer to wire rack to cool completely. About 3 dozen.

Icing: Beat powdered sugar, oil, water, vanilla and salt until smooth. Add water to thin. Decorate.