Recipe by grandma2969
This is an old family favorite..I can still remember grandma cutting them out with an old treat can..
Top Review by RSL
I am so sorry I didn't like these cookies. I love Sally Ann's so much and lost my recipe a long time ago. I haven't found one I like to replace it yet. These tasted so bitter to me, and the frosting never did set. It also took much, much longer to beat to a spreading consistency than the recipe states. I'm so sorry. :(
- 1 cup shortening (I use Crisco)
- 1 cup molasses
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 3⁄4 cup water
- 1 ounce unflavored gelatin
- 3⁄4 cup granulated sugar
- 3⁄4 cup powdered sugar
- 3⁄4 teaspoon baking powder
- 1 teaspoon vanilla
Directions See How It's Made
- In large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well.
- Cover with plastic wrap and refrigerate at least 2 hours for easier handling.
- Heat oven to 350*.On well-floured surface, roll dough to 3/4" thickness. cut with floured 2 1/2" round cookie cutter.
- Place 1" apart on ungreased cookie sheet. Bake at 350* for 6-9 minutes or until set. Cool 1 minute on sheet and remove to wire rack to cool completely.at least 10 minutes.
- In a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. Stir in sugar, bring to a full rolling boil.
- Reduce heat to medium; simmer 10 minutes, without stirring. Temperature should read 220* on candy thermometer.
- Remove from heat. Add powdered sugar, beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
- Spread frosting on underside of each cookie to within 1/2" of edge. If desired, decorate each cookie.
- Let stand until frosting is set before storing.
- These sure bring back memories.
- IMPORTANT.GELATIN MUST BE SOAKED 5 MINUTES IN A COOL LIQUID BEFORE IT IS HEATED. WHILE IT SOAKS, THE GELATIN SOFTENS AND SWELLS, MAKING IT WASY TO DISSOLVE COMPLETELY WHEN IT'S HEATED.