Gingerbread ghosts

24 Servings

Ingredients

Quantity Ingredient
½ cup Granulated sugar
½ cup Margarine; softened
1 Whole egg
⅓ cup Molasses
2½ cup Unbleached flour
2 teaspoons Ginger
¾ teaspoon Baking soda
1 teaspoon Cinnamon
⅛ teaspoon Salt
1 cup Granulated sugar
3 tablespoons Water
1 Whole egg white
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
½ teaspoon Pure vanilla extract
¼ cup Raisins; chopped into pieces

Directions

DOUGH

ICING

To prepare dough, combine granulated sugar, margarine, egg, and molasses.

Fold in the flour, ginger, baking soda, cinnamon, and ⅛ teaspoon salt.

Refrigerate for two hours. Meanwhile, to prepare icing, combine sugar, water, egg white, cream of tartar, and salt in a the top of a double boiler. Heat to a boil. With electric mixer, beat at high speed for seven minutes or until stiff glossy peaks form. Fold in half teaspoon vanilla extract. Cover and refrigerate for one hour or until thickened. Preheat the oven to 350. Prepare a large baking sheet with cooking spray. On a lightly floured board, roll out the dough until it is ⅛" thick. Cut out the cookies with a ghost-shaped cookie cutter and place on the baking sheet.

Bake for eight minutes or until lightly browned. Remove from the oven and let cool thoroughly on a wire rack. Spread frosting on each cookie until it is totally white and looks like a ghost. For eyes, use two raisin pieces on each cookie.

Per serving: 141 Calories; 4g Fat (22% calories from fat); 2g Protein; 26g Carbohydrate; 9mg Cholesterol; 99mg Sodium Recipe by: Starwave Corporation Posted to MC-Recipe Digest V1 #858 by "Anita A. Matejka" <matejka@...> on Oct 22, 97

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