Gingerbread Cut-Outs

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 -----