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Gingerbread
Ghosts
Ingredients
- 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 cinnamon
- pinch of
salt
Method
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 a
least 2 hours. Preheat oven to 350° F. Lightly grease a large
baking sheet. On a lightly floured board, roll out the dough until
it is 1/8 inches thick. Cut out the cookie with a ghost shaped
cutter. Bake for 6 to 8 minutes, until lightly browned. Let
cool completely before decorating.
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 2 chocolate chips on
each cookie.
Recipe
of the Week
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