GINGERBREAD:
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon ground allspice
2/3 cup packed brown sugar
2/3 cup sugar
1/2 cup unsalted butter, melted, warm
1/4 cup light molasses
2 teaspoons grated fresh ginger
1 egg

FROSTING:
1 cup powdered sugar
1/4 teaspoon finely grated fresh ginger
1 to 2 tablespoons water

In medium bowl, combine flour, salt, baking soda, ground ginger, cinnamon and allspice. In large bowl, stir together brown sugar, sugar, butter, molasses, fresh ginger and egg until well blended. Slowly stir in flour mixture until just combined. Form dough into 2 flat rounds. Cover and refrigerate at least overnight or up to 3 days.

Place oven racks in upper and lower thirds of oven, heat oven to 350. (If baking only one sheet of cookies at a time, place rack in center of oven.) Line 2 baking sheets with parchment paper.

Lightly sprinkle surface with flour. Roll 1 dough round to 1/8 inch thickness. Use cookie cutters to cut dough into people. Remove and reserve dough scraps from around each cookie. Place cookies at least 1 inch apart on baking sheets. Bake 7 to 9 mins or until cookies just begin to color at edges, switching baking sheet positions halfway through baking. Cool completely on wire rack. Repeat with remaining dough and dough scraps.

In small bowl, stir together powdered sugar, 1/4 teaspoon fresh ginger and 1 tablespoon of the water; add additional water 1/2 teaspoon at a time, if necessary. Decorate cookies with frosting.

Yield: About 5-1/2 dozen (2-1/2 inch) cookies.