Ingrients & Directions


-DOUGH-
1/2 c Granulated sugar
1/2 c Margarine; softened
1 Whole egg
1/3 c Molasses
2 1/2 c Unbleached flour
2 ts Ginger
3/4 ts Baking soda
1 ts Cinnamon
1/8 ts Salt

-ICING-
1 c Granulated sugar
3 tb Water
1 Whole egg white
1/8 ts Cream of tartar
1/8 ts Salt
1/2 ts Pure vanilla extract
1/4 c Raisins; chopped into pieces

To prepare dough, combine granulated sugar, margarine, egg, and molasses.
Fold in the flour, ginger, baking soda, cinnamon, and 1/8 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 1/8″ 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


Yields
24 Servings

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