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Prep 1hr20min
Total3hr20min
Ingredients14
Servings36
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Ingredients
Cookies
1
cup shortening
1
cup molasses
3
cups all-purpose flour
1 1/2
teaspoons baking soda
1/2
teaspoon salt
1/2
teaspoon ginger
1/4
teaspoon nutmeg
1/4
teaspoon cloves
Frosting
3/4
cup water
1
envelope unflavored gelatin
3/4
cup sugar
3/4
cup powdered sugar
3/4
teaspoon baking powder
1
teaspoon vanilla
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Steps
1
In large bowl, combine shortening and molasses; blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
2
Heat oven to 350°F. On well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets.
3
Bake at 350°F. for 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
4
In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220°F. on candy thermometer. Remove from heat. Add powdered sugar; beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
5
Spread frosting on underside of each cookie to within 1/8 inch of edges. If desired, decorate cookies. Let stand until frosting is set before storing, about 2 hours.
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Originally called Sally Ann cookies, the cutouts were rectangular frosted gingerbread cookies. Their characteristic shape came from the empty 7 or 12-oz. luncheon meat can used to cut the dough.
Gelatin must be soaked 5 minutes in a cool liquid before it is heated. While it soaks, the gelatin softens and swells, making it easy to dissolve completely when it's heated.
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Nutrition Facts
Serving Size:1 Cookie
Calories
140
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
100mg
4%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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