Gingerbread Cut-Outs

---------- Recipe via Meal-Master (tm) v8.05

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.
Blend in sifted dry ingredients. Chill. Roll 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.
Bake at 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

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