Instructions: In a mixing bowl, cream butter and sugar; beat in molasses and coffee. Stir together flour, baking soda, salt and spices: add to molasses mixture and mix well. Chill dough 1-2 hours or until easy to handle. If needed, add a little additional flour before rolling. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour.

Place on ungreased baking sheets. Bake at 350 for 12-15 minutes. Cool on wire racks. For icing, if desired, combine gelatin and water in a small saucepan. Let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a mixing bowl. Add confectioners sugar: beat until foamy. Add baking powder and vanilla: beat until very thick, about 10 minutes. Frost cookies by inverting them and quickly swirling the tops in the icing: decorate with colored sugar or nonpareils. For traditional gingerbread men, use decorator icing to add features as desired.

Yield: about 7-8 dozen (2-1/2-in.

cookies).

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