In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed.

Cover the dough and chill for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C).

On a lightly floured surface, roll the dough out to 1/4 inch thickness.

Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven.

Remove from the cookie sheets to cool on wire racks.

Mix flour, cinnamon & salt in a separate bowl, beat butter and brown sugar until light and fluffy.

Beat in the dissolved coffee.

With the mixer on low speed gradually mix in flour mixture until blended.

On wax paper shape dough into 2 blocks about 8" long by 1-1/2 inches square.

Wrap and chill for at least 4 hours until firm enough to slice.

Heat oven to 350 degrees.

Slice dough into 1/2" slices and place on ungreased cookie sheets 1 inch apart.

Bake 12 to 14 minutes until light golden brown and firm.

Remove to racks to cool.

Glaze

teaspoons instant Coffee granules dissolved into 4 teaspoons hot water

cup confectionery sugar

Mix until smooth and drizzle over cookies.

In bowl mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In an electric mixer combine butter and brown sugar on medium speed until fluffy. Add molasses, egg and vanilla; mix well. Slowly add in flour mixture on low speed until well mixed. Wrap dough in plastic wrap. Refrigerate overnight.

The next day: Preheat oven to 350 degrees. Roll dough to a 1/4 inch thickness on a floured work surface. Cut into gingerbread men shapes with cookie cutter. Place about a finger tip apart on ungreased baking sheets. Bake 9 to 12 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies.