Gingerbread Ghosts

1/2 cup granulated 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 F. 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 thoroughly on a wire rack before decorating with Frosting.

Frosting
1 (16 ounce) box confectioners' sugar, divided
1 teaspoon vanilla extract
Pinch of salt
3 to 4 tablespoons milk
1 (8 ounce) package miniature chocolate chips

To half of the sugar add the vanilla extract, salt and 2 tablespoons of the milk. Mix well. 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.