CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES
These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.
Provided by norsecookie
Categories Dessert
Time 1h30m
Yield 48 cookies, 36 serving(s)
Number Of Ingredients 17
Steps:
- Cream shortening and sugar, add molasses and eggs and buttermilk.
- Mix dry ingredients thoroughly, then add to creamed mixture.
- Refrigerate for an hour or so, until slightly firm.
- Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
- Cut out (traditionally with a SPAM can, but to each her own).
- Bake at 325 for about 12-15 minutes.
- When cookies are cool, whip up the icing.
- In saucepan, dissolve gelatin in cold water.
- Bring to a boil and simmer for about 10 minutes.
- While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
- Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
- If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
- Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
- Set on wax paper until icing is hard.
Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7
AUNT MABEL'S SUPER EASY GINGERBREAD COOKIES
This was handed down by my great aunt. This is super easy and you can mix the dry ingredients and put them into a quart jar so they are ready when you want to make gingerbread; easy as a mix, and so much better. Whipped cream on each serving is a good addition.
Provided by Critterlover
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, allspice, and cloves together in a large bowl.
- Place molasses, canola oil, applesauce, brown sugar, white sugar, and eggs into a mixing bowl and beat until well combined. Add flour mixture and mix, starting on low speed, until just combined. Mix in boiling water until combined; mixture will be very wet. Pour into the prepared baking dish.
- Bake in the preheated oven until center is rounded and edges are golden, 30 to 35 minutes. Cut into squares. Best served warm, or at any temperature.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 84.3 g, Cholesterol 41.3 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 44.8 g
AUNT MARIANNE'S GINGERBREAD COOKIES
I think they actually came from a Wilton book or something like that, but it doesn't detract from their amazingness. These are my favourite gingerbread cookies :)
Provided by Taste The Lightning
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, salt and spices.
- Melt shortening in saucepan. Cool.
- Add sugar, molasses and eggs to saucepan, mix well.
- Add 4 cups of dry ingredients, mix well.
- Turn mixture onto lightly floured surface. Knead in remaining dry ingredients.
- Roll 1/4" thick for cut-out cookies. Bake 15-20 minutes.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 2.7, Cholesterol 17.6, Sodium 162.5, Carbohydrate 33.4, Fiber 0.9, Sugar 9.9, Protein 3.2
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MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
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- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
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