Aunt Sally's Cookies
Submitted by fujisan
Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.
YIELD
4 dozenPREP
8 hrsCOOK
14 minREADY
8 hrsThese cookies are a labor of love, and that overnight chill in the fridge is non-negotiable.
Molasses, buttermilk, and a warm spice cabinet of cinnamon, ginger, cloves, and nutmeg combine into a soft, rollable dough that smells like the holidays before it even hits the oven.
The original recipe calls for cutting them with an empty Spam can. That’s not a typo. It makes a thick, sturdy round that’s the ideal canvas for frosting.
And that frosting? A boiled gelatin icing beaten until thick and creamy that dries to a smooth, slightly crackly finish.
Variations
- Use a round biscuit cutter if the Spam can approach isn’t your style
- Add a pinch of black pepper to the dough for a subtle, grown-up heat
Pro Tips
- Refrigerate the dough overnight; it’s too sticky to roll otherwise
- Roll to exactly ¼ inch thick for cookies that are soft in the middle with just a hint of chew
- Ice while the frosting is still warm for the smoothest, glossiest finish
Ingredients
Directions
Cream shortening and sugar; beat in eggs, molasses and buttermilk.
Mix in remaining ingredients.
Refrigerate dough ovenight.
Roll dough ¼ inch thick and cut out cookies with an empty Spam can.
Bake on greased cookie sheets.
Cool and frost.
Bake 325℉ (160℃) for 13 to 14 minutes.
Frosting: 1 envelope unflavored gelatin 1 cup cold water 3 cups powdered sugar (possibly a little more to produce a suitable spreading consistency) ¾ teaspoons baking powder, 1 teaspoon vanilla.
Dissolve gelatin in cold water; stir.
In saucepan, bring this mixture to a boil and simmer for 10 minutes.
Add powdered sugar, baking powder and vanilla.
Beat until thick and creamy.
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