---------- 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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