Aunt Sally Cookies

Recipe View 5 mins Make the Cookies: In a large bowl, cream together the shortening and 1 cup granulated sugar until smooth. (5 minutes)

Recipe View 2 mins Beat in the molasses and egg yolks until well combined. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cream of tartar, and salt. (2 minutes)

Recipe View 5 mins Gradually mix the dry ingredients into the molasses mixture, alternating with the sour milk, beating briefly after each addition until just combined. Be careful not to overmix. (5 minutes)

Recipe View 30 mins Cover the dough and chill in the refrigerator for at least 30 minutes. (30 minutes)

Recipe View 0 mins Preheat the oven to 350 degrees F (175 degrees C).

Recipe View 15 mins On a lightly floured surface, roll the dough out to 1/8-inch thickness. Cut into desired shapes using cookie cutters or a knife. (15 minutes)

Recipe View 0 mins Place the cookies 1 inch apart onto an ungreased baking sheet.

Recipe View 10 mins Bake in the preheated oven until lightly browned, 8 to 10 minutes. (10 minutes)

Recipe View 0 mins Transfer the cookies to wire racks to cool completely.

Recipe View 0 mins Make the Frosting: In a large, heatproof bowl, combine the marshmallows, 1.5 cups granulated sugar, water, and vinegar.

Recipe View 10 mins Place the bowl over a pot of simmering water (double boiler), stirring occasionally, until the marshmallows are completely melted. (10 minutes)

Recipe View 7 mins Carefully remove the bowl from the heat. Add the egg whites and beat with an electric mixer until the frosting is shiny and forms stiff peaks, about 7 minutes. (7 minutes)

Recipe View 0 mins Stir in the confectioners' sugar and vanilla extract until well blended and smooth.

Recipe View 0 mins Spread the frosting over the cooled cookies. Let the frosting set before serving.