Gingerbread Ghosts

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.