These Aunt Sally cookies are just like the ones we bought when I was a child.
Ingredients
Frosting
- 18 large marshmallows
- 1 ½ cups white sugar
- ½ cup water
- ½ teaspoon distilled white vinegar
- 2 large egg whites
- 1 ½ cups confectioners' sugar
- 1 teaspoon vanilla extract
Cookies
- 2 cups shortening
- 1 cup white sugar
- 1 cup molasses
- 2 large egg yolks
- 5 ½ cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons cream of tartar
- 2 teaspoons salt
- 1 cup sour milk
Directions
Step 1
Make cookies: Cream together shortening and sugar in a large bowl until smooth. Beat in molasses and egg yolks until well combined. Mix together flour, baking soda, cinnamon, ginger, cream of tartar, and salt in a separate bowl. Mix into molasses mixture in batches, alternating with sour milk, beating briefly after each addition. Cover dough and chill in the refrigerator for 30 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 3
Roll dough out to 1/8-inch thickness on a lightly floured surface. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Step 4
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Transfer cookies to wire racks to cool completely.
Step 5
Make frosting: Combine marshmallows, sugar, water, and vinegar in a large bowl. Place the bowl over a pot of simmering water, stirring occasionally, until marshmallows melt. Carefully remove the bowl from heat, add egg whites, and beat with an electric mixer until shiny and fluffy, about 7 minutes. Stir in confectioners' sugar and vanilla until well blended.
Step 6
Spread frosting over cooled cookies.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 72 | |
Calories 146 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat2g | 8% |
Cholesterol6mg | 2% |
Sodium141mg | 6% |
Total Carbohydrate22g | 8% |
Dietary Fiber0g | 1% |
Total Sugars13g | |
Protein1g | |
Calcium17mg | 1% |
Iron1mg | 4% |
Potassium100mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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