Aunt Sally Cookies

Ingredients

• 4 teaspoons baking soda 
• 1.5 cups powdered sugar 
• 2 teaspoons cream of tartar 
• 2  egg whites 
• 2  egg yolk 
• 5.5 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 1 tablespoon ground ginger 
• 18 large marshmallows 
• 1 cup blackstrap molasses 
• 2 teaspoons salt 
• 2 cups shortening 
• 1 cup milk sour
• 1 teaspoon vanilla extract 
• 0.5 cup water 
• 0.5 teaspoon vinegar white
• 1.5 cups granulated sugar white

Equipment

• bowl
• baking sheet
• oven
• pot
• hand mixer

Directions

1. In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness.
4. Cut into rectangular shapes (I like to use a Spam can).
5. Place cookies 1 inch apart onto an ungreased baking sheet.
6. Bake for 8 to 10 minutes in the preheated oven, until lightly browned.
7. Remove from baking sheets to cool on wire racks.
8. To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows.
9. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites.
10. 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.