Aunt Sally Cookies

Aunt Sally Cookies

10
knowell 0

"Just like the ones we bought when I was a child."
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Ingredients

1 h servings 146 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
  4. 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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

Really good recipe. It's a very soft gingerbread kinda cookie. The taste may come of strong to others so what you can do is reduce amount of ginger or cut down on the molasses (maybe 3/4 cup?)....

Most helpful critical review

I was really disappointed. They were not a spicy ginger at all. Next time will add a LOT more ginger, but they were soft and good. Just not what I thought they would be.

Really good recipe. It's a very soft gingerbread kinda cookie. The taste may come of strong to others so what you can do is reduce amount of ginger or cut down on the molasses (maybe 3/4 cup?)....

We used to buy these when I was a kid. They came in a package that was red, covered with clear plastic. The absolute best with a glass of cold milk. This is comfort food!! I have made 4 batches ...

Awesome. Enough said.

I was really disappointed. They were not a spicy ginger at all. Next time will add a LOT more ginger, but they were soft and good. Just not what I thought they would be.

My sister remembers my grandmother always having these when she came to visit... She loved them then, and still loves them, thanks for the recipe. The recipe does make a lot of frosting, but th...

These is a cookie that my dad remembers as a boy, so I make them just for him. They are wonderful, but I do double up on the spices as that's how my dad likes them. Traditionally they are cut...

These cookies were excellent!! The frosting recipe made too much, at least for the amount we used per cookie so I might reduce to half next time. In order for the frosting to harden, let them si...

This recipe is only for the cookie, not the icing since I didn't make it along with the cookies. Nice cookies, although I don't think a half hour is enough to chill this dough. I made the doug...

I made these for hubby, he remembers from childhood and can't find anymore. Dough is very tender and must be handled gently. roll with PLENTY of flour on top and bottom before rolling. I found t...