Gingerbread Ghosts

Adapted from Starwave Corporation

  • Dough:
  • 1/2 c granulated sugar
  • 1/2 c margarine, softened
  • 1 whole egg
  • 1/3 c molasses
  • 2 1/2 c unbleached flour
  • 2 tsps ginger
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • Icing:
  • 1 c granulated sugar
  • 3 tbsps water
  • 1 whole egg white
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1/4 c raisins, chopped into pieces
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.

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Posted: 10/21/1997
Rated by 1 users (5.00)
WW Points* : 2.99
24 servings
Nutrition Facts
Servings Per Recipe 24
Amount Per Serving
Calories 142
Calories from Fat 30 (21%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0.7g 3%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.8g
Cholesterol 8g 3%
Sodium 90mg 4%
Potassium 0mg 0%
Total Carbohydrate15g 5%
Dietary Fiber 0.5g 2%
Sugars 16g
Protein 2g 2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.