Post by Mai on Sept 9, 2002 10:05:50 GMT -6
Gingerbread Ghosts
Posted by Marla @www.members3.boardhost.com/marlaoh/
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.
Posted by Marla @www.members3.boardhost.com/marlaoh/
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.