GINGERBREAD MEN

1 c. packed brown sugar
1 1/4 c. molasses
3 eggs
1 c. butter or margarine, softened
1 Tbsp. baking soda
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
3 c. flour

In large bowl with mixer at low speed, combine all
ingredients until just mixed, constantly scraping bowl
with rubber spatula. Increase speed to medium and beat 2
minutes, occasionally scraping bowl with spatula. With wooden
spoon, stir in 5 to 6 additional cups of regular flour to make
a stiff dough. Divide dough in half; wrap with plastic wrap.
Use dough immediately or refrigerate to use within 2 days.
Preheat oven to 350 degrees. On lightly floured surface, with
lightly floured rolling pin, roll half of dough 1/8-inch thick.
With 8-inch long gingerbread man cookie cutter, cut as many
cookies as possible. Carefully arrange cookies on
lightly greased cookie sheets. Bake 12 minutes or until edges
of cookies are firm; immediately loosen cookies from cookie
sheet and remove to cool on wire racks.