GH Gingerbread Cutouts

In 3-quart saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling over medium heat, stirring occasionally. Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan). Stir in margarine or butter until melted. With fork, stir in egg, then flour.

On floured surface, knead dough until mixed. Divide dough in half; wrap half in plastic wrap and set aside.

Preheat oven to 325 degrees F. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into cookies; reserve trimmings. Place cookies, 1 inch apart, on ungreased cookie sheet. Reroll trimmings and cut out more cookies.

Bake cookies 12 minutes or until edges begin to brown. Remove cookies to wire racks to cool. Repeat with remaining dough.

When cookies are cool, prepare