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    Gingerbread Ghosts

    Source of Recipe

    Marla

    List of 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 ground cinnamon
    Pinch of salt


    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





    Recipe

    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

    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.

 

 

 


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