Gingerbread Witches 1/2 cup softened butter 1 cup brown sugar 2 teaspoons ground ginger 2 teaspoons cinnamon 1/2 teaspoons allspice 1/2 teaspoon salt 1/2 cup molasses 1 egg 3 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder raisins In a large mixing bowl, cream together the butter, brown sugar, ginger, cinnamon, allspice, and salt. Beat in the molasses and egg. In another bowl, combine the flour, baking soda, and baking powder, mixing well. Add to the molasses mixture and stir until smooth. Divide the dough into four equal parts. Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the refrigerator. When ready, roll each quarter to 1/4-inch thickness on a lightly floured surface with a floured rolling pin. Cut the dough with a Witch-shaped cookie cutter (or other Halloween-theme cutters such as pumpkins, bats, skulls, etc.) Press raisins into the dough to make eyes, mouth, buttons, and so on. Place the gingerbread Witches on a greased cookie sheet and bake in a 350-degree preheated oven for eight to ten minutes or until golden brown. Remove from the oven and place on wire racks to cool. Decorate the cookies with black and orange colored icing if desired. This recipe yields about 30 cookies.