Recipe: Sally Ann Cookies (2) and Sally Ann Frosting

SALLY ANN COOKIES
(using coffee and no eggs)

1 1/2 cups sugar
1 cup shortening
1 cup molasses
1/2 cup hot coffee (or hot water)
1 tsp. baking soda
6 cups flour
1 tsp. baking powder
1 tsp. ginger
3/4 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves

Preheat oven to 350 degrees F.

Mix together sugar, shortening, molasses, coffee, and baking soda.

Mix together dry ingredients and stir into sugar mixture. Chill dough approximately 1 hour.

Roll out 1/4 inch thick. Cut in rectangles 3x1 1/2-inches (an empty Spam can makes the traditional size cookie).

Bake on greased cookie sheet 6 to 8 minutes at 350 degrees.

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SALLY ANN COOKIES
(using buttermilk and eggs)

1 cup sugar
1 cup shortening
3/4 cup molasses
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
4 cups flour
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. ginger

Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Mix sugar, shortening, molasses, buttermilk, eggs, and baking soda.

Combine remaining ingredients and stir into sugar mixture. Chill dough.

Roll dough thick and cut with a Spam or Band Aid can. Place on prepared sheet.

Bake in 350 degree oven.

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SALLY ANN FROSTING

1 envelope plain gelatin
3/4 cup water
3/4 cup granulated sugar
3/4 cup powdered sugar
3/4 tsp. baking powder
1 tsp. vanilla

Soak gelatin in water in saucepan. Add granulated sugar and bring to a boil. Reduce heat and simmer for 10 minutes.

Stir in powdered sugar and beat until foamy.

Mix in baking powder and vanilla and beat until thick and white (about 10 minutes).

Turn cooled cookies over and frost underside. Let stand until frosting is dry.