Best Aunt Helens Farm Cookies Recipes

AUNT HELEN'S FARM COOKIES

Steps:

• 1. Preheat oven to 425 degrees
• 2. Cream sugars, shortening, and eggs
• 3. Add all other ingredients in the order given.
• 4. Drop by spoonfuls on a greased cookie sheet.
• 5. Bake for 8 - 10 minutes or until light brown.

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES

Steps:

• Cream shortening and sugar, add molasses and eggs and buttermilk.
• Mix dry ingredients thoroughly, then add to creamed mixture.
• Refrigerate for an hour or so, until slightly firm.
• Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
• Cut out (traditionally with a SPAM can, but to each her own).
• Bake at 325 for about 12-15 minutes.
• When cookies are cool, whip up the icing.
• In saucepan, dissolve gelatin in cold water.
• Bring to a boil and simmer for about 10 minutes.
• While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
• Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
• If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
• Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
• Set on wax paper until icing is hard.

GRANDMA HELEN'S OATMEAL COOKIES

Steps:

• 1. Cream together butter, white sugar, and brown sugar in a large bowl.
• 2. Add beaten eggs and vanilla.
• 3. In a separate bowl mix together salt, baking soda, flour, oatmeal, and coconut.
• 4. Add the dry ingredients to the butter mixture and mix until combined.
• 5. At this time you can fold in the optional nuts, chocolate chips, raisins, or dates.
• 6. Use a cookie scoop, drop dough onto a baking sheet (making sure not to overcrowd the pan) and bake immediately. Or, form the dough into 2" rolls in plastic and refrigerate until chilled then slice.
• 7. Bake at 375 for 10-12 minutes.

AUNT HELEN'S SOFT MOLASSES COOKIES

Steps:

• 1. Cream the sugar and butter together. Add the molasses and drop the eggs in one at a time beating well after each one.
• 2. Add the vinegar and beat until foamy and light.
• 3. Add in sifted dry ingredients. Mixture should be stiff enough to handle. Roll 1/4 inch thick on a well floured board and cut into large cookies (I use a cookie dropper I found at Pampered Chef) You can also use cookie cutters.
• 4. If you like, you can sprinkle them with sugar (or can just leave them as is) and bake on a greased cookie sheet 12 _15 minutes in a preheated oven (375 degrees)

AUNT SALLY COOKIES

Steps:

• 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.