PREPARATION:

1. Place flour, ginger, cinnamon, cardamom and cloves in medium bowl; stir to combine.
2. Beat brown sugar and butter in large bowl until light and fluffy. Dissolve baking soda in 3 tablespoons water. Beat into butter mixture. Gradually add flour mixture. Beat until dough forms. (If dough is too crumbly, add more water, 1 tablespoon at a time, until dough holds together.) Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.
3. Preheat oven to 375°F. Grease cookie sheets; set aside.
4. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough with floured 3-inch pig-shaped cookie cutter or desired cookie cutter. Place cutouts 1 inch apart on prepared cookie sheets. Gently press dough trimmings together; reroll and cut out more cookies.
5. Bake 8 to 10 minutes or until firm and edges are lightly browned. Remove cookies to wire racks; cool completely.
6. Prepare Royal Icing. Spoon icing into pastry bag fitted with writing tip. Decorate cooled cookies with icing. Let stand at room temperature 1 hour or until set. Store tightly covered at room temperature or freeze up to 3 months.