Gingerbread Snowflakes With Icing That Hardens

Set oven to 350 degrees F.

Prepare ungreased baking/cookie sheet/s.

In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).

Beat in molasses and water.

In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.

Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.

Lightly flour a work surface.

Roll out the chilled dough to 1/4-inch thickness.

Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.

Place the dough stars onto prepared cookie sheet about 2-inches apart.

Bake for about 10-12 minutes or until edges are firm.

Remove to wire racks and cool.

For the icing; in a bowl combine all icing ingredients until smooth and well combined.

Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.

Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).