Aunt Sally's Cookies
Yield
4 dozenPrep
8 hrsCook
14 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
|
|
| 1 | cup |
buttermilk
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
ground |
|
| 2 | teaspoons |
ginger
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
|
|
| 237 | ml |
buttermilk
|
|
| 1.3 | l |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
ground |
|
| 1E+1 | ml |
ginger
|
|
Directions
Cream shortening and sugar; beat in eggs, molasses and buttermilk.
Mix in remaining ingredients.
Refrigerate dough ovenight.
Roll dough ¼ inch thick and cut out cookies with an empty Spam can.
Bake on greased cookie sheets.
Cool and frost.
Bake 325℉ (160℃) for 13 to 14 minutes.
Frosting: 1 envelope unflavored gelatin 1 cup cold water 3 cups powdered sugar (possibly a little more to produce a suitable spreading consistency) ¾ teaspoons baking powder, 1 teaspoon vanilla.
Dissolve gelatin in cold water; stir.
In saucepan, bring this mixture to a boil and simmer for 10 minutes.
Add powdered sugar, baking powder and vanilla.
Beat until thick and creamy.
