GingerBread "Folk" - Cookies! *Shared by my sister Barbara. 1/2 cup butter, softened 3/4 cup sugar 1 egg 1/4 cup molasses juice of 1/2 orange 3 1/2 to 4 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon raisins Cream butter, gradually add sugar, beat until light & fluffy. Add egg,molasses, & orange juice, beat well. Combine flour, soda, salt, and spices; add to creamed mixture, blending well. Divide dough in 1/2; chill 1 hour or until stiff enough to handle. Roll 1 portion of dough to 1/8 inch thickness on a greased cookie sheet; keep remaining 1/2 chilled until ready to use. Cut with a gingerbread-man cutter, and remove any excess dough. Press raisins into each cookie to make eyes, nose & buttons. Bake at 350* for 10 minutes. Cool 1 minute on cookie sheets; remove to wire racks to cool completely. Repeat procedure with remaining dough. Yeild about 3 dozen. ROYAL ICING 3 egg whites 1/2 teaspoon cream of tartar (1) 16-ounce package of powdered sugar, sifted red & green paste food coloring Beat room temperature egg whites & cream of tartar in a large mixing bowl at medium speed until foamy. Gradually add sugar, mixing well. Beat 5-7 minutes. Divide into 3 bowls, tint 1 red & 1 green. *Icing dries quickly, so keep covered with plastic wrap! Enjoy! Love, Marie - Gingercupboard