Gingerbread Cut-Outs

Title: Gingerbread Cut-Outs

Categories: Cookies

Yield: 1 servings

1 c Butter

1 1/2 ts Baking soda

1 c Sugar

1/2 ts Salt

1 Egg

2 ts Ginger

1 c Dark molasses

1 ts Cinnamon

2 tb Vinegar

1 ts Ground cloves

5 c Flour

Frosting:

2 Egg whites

2 1/2 c Powdered sugar

1/4 c Light corn syrup

Food colors assortment

Cream butter; add sugar gradually. Beat in egg, molasses and vinegar.

1/8 to 1/4-inch thick on

floured surface, and cut into desired shapes. Place on greased cookie

sheets; decorate before baking, or frost when cool with Decorating

Frosting.

375 degrees

5 to 15 minutes, depending on size and thickness of

cookie. FROSTING: Beat egg whites until they hold a soft peak. Add sugar

gradually, and beat until sugar is dissolved, and frosting stands in peaks.

Add syrup, and beat 1 minute. Divide frosting into small portions. Color each amount as desired with food colors. Add a few drops of water if

thinner frosting is needed. Keep well covered when not in use. Helen Jolly --