Prep 1 hr
Cook 30 mins
These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.
- 1 cup shortening (not butter)
- 2 eggs
- 1 cup sugar
- 1 cup molasses
- 1 cup buttermilk
- 5 1⁄2 cups flour
- 1 teaspoon salt
- 4 teaspoons baking soda
- 1 tablespoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1 tablespoon ginger
- 1 (1/4 ounce) envelope plain gelatin
- 4 cups powdered sugar
- 3⁄4 teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup cold water
- Cream shortening and sugar, add molasses and eggs and buttermilk.
- Mix dry ingredients thoroughly, then add to creamed mixture.
- Refrigerate for an hour or so, until slightly firm.
- Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
- Cut out (traditionally with a SPAM can, but to each her own).
- Bake at 325 for about 12-15 minutes.
- When cookies are cool, whip up the icing.
- In saucepan, dissolve gelatin in cold water.
- Bring to a boil and simmer for about 10 minutes.
- While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
- Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
- If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
- Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
- Set on wax paper until icing is hard.
No. The cookie is fine--but the cookie is the easy part. I don't know whose Aunt Sally you shared cookies with but it wasn't the Aunt Sally I grew up with! Try another frosting recipe. I used a lot of powdered sugar to find out is wasn't right. Thank goodness I only frosted one cookie.