Best Sally Ann Cookies Recipes

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.

SALLY ANN COOKIES

Steps:

• In a bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours. , Roll dough on a floured surface to about 1/4-in. thickness. Cut with 3-in. to 4-in. cookie cutters. Place on baking sheets that have been coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool on wire racks. , Meanwhile, for frosting, combine sugar, water and vinegar in a heavy saucepan. Cover and bring to a boil. Uncover and cook over medium-high heat until a candy thermometer reads 234°-240° (soft-ball stage), about 5-10 minutes. Remove from the heat; stir in marshmallows until smooth. , In a bowl, beat egg whites until frothy. Gradually beat in sugar mixture; beat on high for 7-8 minutes or until stiff peaks form. Frost the cookies.

SALLY ANN COOKIES

Steps:

• For the cookies: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on high speed until creamy. Reduce the speed to low, then add the flour, molasses, coffee, baking soda, ginger, nutmeg and cloves, beating until well blended. Cover the bowl with plastic wrap and freeze for about 1 hour, or until firm.
• Lightly flour the work surface. Divide the dough in half. Shape each portion into a 12-inch-long log. Wrap each log in plastic wrap and freeze for at least 4 hours or up to overnight, until quite firm.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
• Cut the logs of dough crosswise into 1/4-inch-thick slices. Arrange the slices 1 1/2 inches apart on the baking sheets. Bake 1 sheet at a time for 15 to 20 minutes, until the cookies are set and the edges are lightly browned. Transfer the sheet to a wire rack to cool for 1 minute, then transfer the cookies to the wire rack to cool completely. Repeat with the remaining dough.
• Meanwhile, make the icing: Whisk together the granulated sugar and gelatin in a medium saucepan, then add the water, stirring to incorporate. Bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
• Place the confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. With the motor on low speed, gradually add the sugar-gelatin mixture until blended, then increase the speed to high and beat for about 10 minutes, until the icing is smooth and has an easily spreadable consistency. Add the vanilla extract and beat just to combine. Cover the bowl with plastic wrap until ready to use.
• Use a small spatula or offset knife to spread a generous amount of the icing on each cookie. Decorate with multicolored sprinkles, if desired, while the icing is still wet. Let the icing set, for about 1 hour, before serving or storing.

FROSTED GINGER ROUNDS..ORIGINALLY CALLED SALLY ANN COOKIES

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.