Aunt Sally Cookies recipe

6 servings

1 cup white sugar

2 cups shortening

2 egg yolks

1 cup molasses

5 1/2 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 1/2 cups white sugar

1/2 teaspoon distilled white vinegar

1/2 cup water

18 large marshmallows

2 egg whites

1 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

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.

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.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned.

Remove from baking sheets to cool on wire racks.

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.