Aunt Sally's Cookies

These taste awesome!

 

1 ½ c shortening

3 tsp. soda

1 ½ c sugar

3 tsp. cinnamon

1 ½ c molasses

3 tsp. ginger

1 ½ c hot water

7 ½-9 cups flour Use a very large bowl.

 

Cream shortening and sugar. Add molasses. Add water to which the soda has been added. Add spices with flour. Use only enough flour to form soft dough. Let stand until it swells. Roll out and cut out. (Tradition says use an old Spam can for a cookie cutter). Bake at 350 for 8-10 minutes. (Don’t add so much flour that when you roll the cookies out the dough becomes tough. Use flour sparingly.) When cool frost with Aunt Sally Frosting. Makes 6-7 dozen Spam size cookies.

 

AUNT SALLY FROSTING

 

1 envelope unflavored gelatin 2 cups sugar ½ cup cold water ¾ cup water. Boil sugar with ¾ cup water to 240 degrees. While that is cooking, in a glass mixing bowel, soak unflavored gelatin in water (at least 5 minutes). When syrup reaches 240 degrees, pour slowly into gelatin mixture while slowly mixing with mixer. (This can be a real mess if you try to run the mixer too fast to start.) Beat at low speed until thoroughly mixed. Keep beating and gradually increase speed to highest level. Beat until firm like stiff meringue. Spread on cooled cookies. Let sit until dry. Store in an airtight container. Do not try making when humidity is high, as frosting may not dry.

 

 

 

My Mom made these when we were kids. I have carried on that tradition.

 Vickie Larson DeSchane