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INGREDIENTS

1/2 c Granulated sugar
ICING
1/2 ts Pure vanilla extract
2 1/2 c Unbleached flour
2 ts Ginger
1/3 c Molasses
1/8 ts Salt
DOUGH
1 c Granulated sugar
1/4 c Raisins; chopped into pieces
1 Whole egg white
3 tb Water
1/8 ts Salt
3/4 ts Baking soda
1 Whole egg
1 ts Cinnamon
1/2 c Margarine; softened
1/8 ts Cream of tartar

Servings

INSTRUCTIONS

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 Recipe by: Starwave Corporation Posted to MC-Recipe Digest V1 #858 by "Anita A. Matejka" on Oct 22, 97

NOTES

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Gingerbread Ghosts

1/2 c Granulated sugar 
  ICING 
1/2 ts Pure vanilla extract 
2 1/2 c Unbleached flour 
2 ts Ginger 
1/3 c Molasses 
1/8 ts Salt 
  DOUGH 
1 c Granulated sugar 
1/4 c Raisins; chopped into pieces 
1  Whole egg white 
3 tb Water 
1/8 ts Salt 
3/4 ts Baking soda 
1  Whole egg 
1 ts Cinnamon 
1/2 c Margarine; softened 
1/8 ts Cream of tartar

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    Recipe by: Starwave Corporation    Posted to MC-Recipe Digest V1 #858 by "Anita A. Matejka" <matejka@bga.com>  on Oct 22, 97

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 24 Servings

Calories: 94
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 7.8mg		2 %
Sodium 43.1mg		1 %
Potassium 54.5mg		1 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 20.9g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 94

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