GingerBread Ghosts

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

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 throughly on a wire rack before
decorating with 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

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