Aunt Sally Cookies

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

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.