1/2 cup sugar
1/2 cup butter or margarine, softened
1/3 cup molasses
2 1/2 cups sifted all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
In a large bowl, blend together
the sugar and butter. Add the molasses. Fold in the
sifted flour, ginger, baking soda, cinnamon, and
salt. Refrigerate for at least 2 hours. Preheat oven
to 350 degrees. Lightly grease a large baking sheet.
On a lightly floured board, roll out the dough until
it is 1/8 inch thick. Cut out the cookie with a
ghost-shaped cookie cutter and place on the baking
sheet. Bake for 6 to 8 minutes, until lightly
browned. Remove form the oven and let cool
thoroughly on a wire rack before decorating with
Frosting.
FROSTING:
1 16-ounce box powdered sugar
1 teaspoon vanilla Pinch of salt
3 to 4 tablespoons milk
1 8-ounce package miniature chocolate chips
Take half of the sugar and add the
vanilla, salt and 2 tablespoons of the milk. Mix
well. Now add the remaining sugar and mix again. Add
as much of the remaining milk as you need to reach
the desired consistency for spreading. Spread the
Frosting on each cookie until it is totally white
and looks like a ghost. For eyes, use two chocolate
chips on each of the cookies. Makes 2 dozen
Contributed By
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