Iced Gingersnaps

In large bowl, with mixer at medium speed, beat light corn-oil spread, brown sugar, ginger, cinnamon, baking soda, salt, and cloves until light and fluffy. Beat in molasses until mixture is smooth. With wooden spoon, stir in flour until a stiff dough forms. With hands, press dough together. Shape dough into 3 rounds; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle.

Preheat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray. Sprinkle 17-inch-long sheet of waxed paper with flour. Place one-third of dough on floured waxed paper (keep remaining dough refrigerated). Lightly sprinkle dough with flour. Place another sheet of waxed paper over dough. With rolling pin, roll dough, between waxed paper, 1/16 inch thick, sprinkling dough with more flour, if necessary, to keep it from sticking.

Remove top sheet of waxed paper. With 2-inch flower-shaped cookie cutter, cut out as many flowers as possible from dough, reserving trimmings. With floured pancake turner, place flowers on cookie sheet. Bake cookies 8 to 10 minutes until cookies are lightly browned around edges. Remove cookies to wire racks to cool. Repeat with remaining dough and trimmings.

Prepare Ornamental Frosting. Spoon frosting into decorating bag with small writing tube. Decorate cookies with frosting as desired. Set cookies aside to allow frosting to dry completely, about 30 minutes. Store cookies in tightly covered container.

ORNAMENTAL FROSTING:

In small bowl, with mixer at medium speed, beat 1 1/3 cups confectioners' sugar, 1 tablespoon meringue powder, and 2 tablespoons warm water until mixture is stiff and knife drawn through leaves a clean-cut path, adding additional water if necessary. Keep bowl covered with plastic wrap to prevent frosting from drying out.

Each cookie without frosting: About 25 calories, 1 g fat, 0 mg cholesterol, 25 mg sodium.