 |
Prep Time: 25 Minutes Cook Time: 17 Minutes |
Ready In: 42 Minutes Servings: 6 |
|
Just like the ones we bought when I was a child. Ingredients:
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 |
Directions:
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.
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.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
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.
|
|