Frosted Gingerbread Mitten Cookies

In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 8-inch log; wrap in plastic wrap. Place in freezer 45 minutes or in refrigerator 2 hours until firm.

Heat oven to 350°F. Cut dough into 24 (1/4-inch) slices. For each cookie, cut off one-third of 1 slice of dough. Place larger piece of dough lengthwise on ungreased cookie sheet. Place smaller piece of dough slightly at an angle next to larger piece, pressing dough into 4-inch mitten shape. Place cookies 2 inches apart.

Bake 8 to 10 minutes or until set and light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.

In small bowl, place 1 1/4 cups of the frosting. Stir in red food color until well blended. Frost mittens with red frosting.

Place remaining white frosting in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag. Pipe white frosting at bottom of each mitten. Sprinkle each with candy sprinkles. Let stand until frosting is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.