Swedish Frosted Pepparkakor

In large bowl, beat sugar, margarine, and molasses until light and fluffy. Add egg and water, blend well. Stir in flour, soda, salt, spices; mix well to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour (minimum) for easier handling. Heat oven to 350 deg F. On floured surface, roll 1/3 dough at a time to 1/8 inch thickness. Keep remaining dough refrigerated. Cut with floured 2-1/2 inch cutters. Place 1 inch apart on ungreased cookie sheets. Bake at 350 deg F for 9-11 minutes or until set. Immediately remove from cookie sheets and cool completely. Makes 8-10 dozen thin cookies. Traditional Swedish cookie shapes are hearts, gingerbread folks, pigs, horses, or roosters. NOTE: The dough rolls easily and can be very trying when it's as thin as it should be. Working quickly with small amounts (keeping remainder refrigerated) is helpful. Rolling it on a chilled marble slab was helpful, too. In 2-quart saucepan, combine 3/4 cup water and gelatin. Let stand 5 minutes to soften gelatin. Stir in 3/4 cup granulated sugar, bring to a boil. Reduce heat and simmer 10 minutes. Stir in powdered sugar, beat until foamy. (I dumped the gel/sugar mixture into my KA mixing bowl before adding the powdered sugar.) Stir in baking power and vanilla; beat at highest speed until thick, about 10 minutes. Spread frosting on cooled cookies or pipe frosting following outline of cookies. Allow frosting to set for several hours before storing. Ample frosting for outlining 10 dozen cookies. NOTE: Frosting is similar in consistency to royal icing -- or marshmallow creme. If it becomes difficult to pipe with pastry bag, put the filled bag in the microwave oven for about 10 seconds, squoosh the icing around a bit and keep on going!