FROSTED GINGER ROUNDS..ORIGINALLY CALLED SALLY ANN COOKIES

Frosted Ginger Rounds..originally Called Sally Ann Cookies image

Provided by grandma2969

Categories Dessert

Time 2h20m

Yield 36 serving(s)

Number Of Ingredients 14

Steps:

In large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well.
Cover with plastic wrap and refrigerate at least 2 hours for easier handling.
Heat oven to 350*.On well-floured surface, roll dough to 3/4" thickness. cut with floured 2 1/2" round cookie cutter.
Place 1" apart on ungreased cookie sheet. Bake at 350* for 6-9 minutes or until set. Cool 1 minute on sheet and remove to wire rack to cool completely.at least 10 minutes.
In a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. Stir in sugar, bring to a full rolling boil.
Reduce heat to medium; simmer 10 minutes, without stirring. Temperature should read 220* on candy thermometer.
Remove from heat. Add powdered sugar, beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
Spread frosting on underside of each cookie to within 1/2" of edge. If desired, decorate each cookie.
Let stand until frosting is set before storing.
These sure bring back memories.
IMPORTANT.GELATIN MUST BE SOAKED 5 MINUTES IN A COOL LIQUID BEFORE IT IS HEATED. WHILE IT SOAKS, THE GELATIN SOFTENS AND SWELLS, MAKING IT WASY TO DISSOLVE COMPLETELY WHEN IT'S HEATED.