Cookies will seem very hard when cooled; let them set, frosted, uncovered, overnight, and they will be soft and moist – just right! The hardened frosting makes them perfect to carry in a lunch box or for picnics.
The traditional shape is cut with a Spam can (thank you Myrna). I also tried out my new “linked hexagon cutter” that I bought for biscuits. Both methods leave little waste when cutting.
These freeze well even after frosting. I use parchment on my cookie sheets. Do not reuse hot baking sheets - let the sheets cool between batches. Butter cookies will spread more than lard cookies - keep them cold until you put them in the oven. There are no eggs in this dough, it is not a mistake.
Sally Ann Cookies
1 ½ cups Sugar -- 10 1/2 ounces
1 cup Lard -- or butter (7 ounces)
5 ½ cups Flour, All-purpose -- 1# 9 ounces
1 cup Molasses
½ cup Cold Strong Coffee
2 teaspoons Baking Soda
2 teaspoons Ginger -- (fairly strong, most recipes call for 1 teaspoon)
½ teaspoon Nutmeg
½ teaspoon Salt
¼ teaspoon Cloves
1 cup Sugar
1 envelope Unflavored Gelatin -- 3 teaspoons
1 cup Cold Water
2-3 cups Powdered Sugar – 1 pound
¾ teaspoon baking powder (optional – it is in some recipes, and not in others)
¼ teaspoon Vanilla Extract
- In large bowl, with mixer at low speed, beat sugar with lard or butter until blended. Increase speed to high; beat until creamy. At low speed, beat in flour and remaining ingredients except frosting until well blended. Cover bowl with plastic wrap and freeze 1 hour or chill 2 hours or so or until firm enough to handle.
- Preheat oven to 350 degrees F. Grease large cookie sheet or use parchment paper. Roll out dough 1/4" thick on lightly floured board and cut out with Spam can or 2 1/2" cutter. Bake 15 to 20 minutes, until set and lightly browned around the edges. Cool on cookie sheet 1 minute then, with pancake turner, remove to wire rack to cool completely. Repeat with remaining dough.
- When cookies are cool, prepare Sally Ann Frosting: In 2-quart saucepan, stir 1 cup sugar and the unflavored gelatin until well mixed. Stir in 1 cup cold water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 10 minutes. Into at least a 2 quart bowl or your mixer bowl, measure confectioners' sugar and baking powder, if used. With mixer at low speed, gradually add gelatin mixture to confectioners' sugar until blended. Increase speed to high; beat until smooth and fluffy with an easy spreading consistency, about 15-20 minutes. Beat in vanilla extract. Keep bowl covered with plastic wrap to prevent frosting from drying out.
- With small metal spatula or knife, spread frosting on back side of cookies. Set cookies aside to allow frosting to dry completely, about 3 hours, or overnight, depending on the humidity.
- Cookies will seem very hard when cooled; let them set, frosted, uncovered, overnight, and they will be soft and moist – just right!
Yield: "4 Dozen Large Cookies"
Per Serving: 176 Calories; 4g Fat (22.5% calories from fat); 2g Protein; 33g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 1 1/2 Other Carbohydrates