Aunt Sally Cookies Recipe

Ingredients
<br>- 1 cup white sugar
<br>- 2 cups shortening
<br>- 2  egg yolks
<br>- 1 cup molasses
<br>- 5 ½ cups all-purpose flour
<br>- 2 teaspoons cream of tartar
<br>- 4 teaspoons baking soda
<br>- 2 teaspoons salt
<br>- 1 tablespoon ground cinnamon
<br>- 1 tablespoon ground ginger
<br>- 1 cup sour milk
<br>- 1 ½ cups white sugar
<br>- ½ teaspoon distilled white vinegar
<br>- ½ cup water
<br>- 18  large marshmallows
<br>- 2  egg whites
<br>- 1 ½ cups confectioners' sugar
<br>- 1 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
<br>step 3: Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
<br>step 4: To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
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Ingredients
- 1 cup white sugar
- 2 cups shortening
- 2 egg yolks
- 1 cup molasses
- 5 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 4 teaspoons baking soda
- 2 teaspoons salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 cup sour milk
- 1 ½ cups white sugar
- ½ teaspoon distilled white vinegar
- ½ cup water
- 18 large marshmallows
- 2 egg whites
- 1 ½ cups confectioners' sugar
- 1 teaspoon vanilla extract

Directions
step 1: In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
step 2: Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
step 3: Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
step 4: To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

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