Classic Aunt Sally (Or Sally Ann) Cookies
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
48 cookies
- Serves:
- 36
ingredients
- 236.59 ml shortening (not butter)
- 2 eggs
- 236.59 ml sugar
- 236.59 ml molasses
- 236.59 ml buttermilk
- 1301.24 ml flour
- 4.92 ml salt
- 19.71 ml baking soda
- 14.79 ml cinnamon
- 1.23 ml nutmeg
- 2.46 ml clove
- 14.79 ml ginger
-
Icing
- 7.08 g envelope plain gelatin
- 946.36 ml powdered sugar
- 3.69 ml baking powder
- 4.92 ml vanilla
- 236.59 ml cold water
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!