Classic Aunt Sally Or Sally Ann Cookies Recipes

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JEANETTE'S AUNT SALLY COOKIES



Jeanette's Aunt Sally Cookies image

A great classic cookie from a great aunt.

Provided by Sarah Peterson

Number Of Ingredients 16

1 cup butter
1 cup dark molasses
1 teaspoon salt
1 1/2 cup sugar
2 teaspoons baking soda in 1/2 cup hot water
6 cups flour
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon ginger
1 teaspoon cinnamon
1 envelope plain gelatin
3/4 cup cold water
3/4 cup sugar
1 3/4 cup powdered sugar
3/4 teaspoon vanilla

Steps:

  • Put baking soda in the hot water.
  • Mix flour, spices and salt together; set aside.
  • Cream sugar, butter and molasses together.
  • Add soda water to sugar mix.
  • Add flour mixture a little bit at a time.
  • Chill dough.
  • Preheat oven to 375 degrees.
  • Roll out dough, keeping it somewhat thick, and use a Spam can to cut into rectangle shapes.
  • Bake for 6-8 minutes.
  • When cookies are cooled, make frosting.
  • Mix gelatin with cold water, in a saucepan let it dissolve.
  • Add sugar and let it simmer for 10 minutes.
  • Put powdered sugar in a separate bowl.
  • Pour into first mixture and beat until foamy.
  • Add vanilla and beat until thick.
  • Working quickly, frost the cookies.

AUNT SALLY COOKIES



Aunt Sally Cookies image

Just like the ones we bought when I was a child.

Provided by knowell

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 18

1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 ½ cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 ½ cups white sugar
½ teaspoon distilled white vinegar
½ cup water
18 large marshmallows
2 egg whites
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 145.6 calories, Carbohydrate 22.1 g, Cholesterol 6 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 13.3 g

SALLY ANN COOKIES



Sally Ann Cookies image

A grownup spice cookie with icing found in The Washington Post. Adapted from Good Housekeeping's "The Great Christmas Cookie Swap Cookbook". Makes a lot of cookies - can be halved. The dough needs to be chilled first for 1 hour, then for 4 hours or up to overnight. Logs of dough can be frozen for up to 1 month. Baked, undecorated cookies can be frozen for up to 3 months. Decorated cookies can be stored in an airtight container for up to 1 week.

Provided by Busters friend

Categories     Dessert

Time 1h

Yield 78 cookies

Number Of Ingredients 15

8 tablespoons salted butter, at room temperature (1 stick)
3/4 cup sugar
2 3/4 cups flour
1/2 cup molasses
1/4 cup strong coffee
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1 1/4 teaspoons unflavored gelatin powder (half an envelope)
1 -1 1/4 cup water
2 cups confectioners' sugar
3/4 teaspoon vanilla extract
multicolored candy sprinkles (optional)

Steps:

  • For the cookies: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on high speed until creamy. Reduce the speed to low, then add the flour, molasses, coffee, baking soda, ginger, nutmeg and cloves, beating until well blended. Cover the bowl with plastic wrap and freeze for about 1 hour, or until firm.
  • Lightly flour the work surface. Divide the dough in half. Shape each portion into a 12-inch-long log. Wrap each log in plastic wrap and freeze for at least 4 hours or up to overnight, until quite firm.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
  • Cut the logs of dough crosswise into 1/4-inch-thick slices. Arrange the slices 1 1/2 inches apart on the baking sheets. Bake 1 sheet at a time for 15 to 20 minutes, until the cookies are set and the edges are lightly browned. Transfer the sheet to a wire rack to cool for 1 minute, then transfer the cookies to the wire rack to cool completely. Repeat with the remaining dough.
  • Meanwhile, make the icing: Whisk together the granulated sugar and gelatin in a medium saucepan, then add the water, stirring to incorporate. Bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
  • Place the confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. With the motor on low speed, gradually add the sugar-gelatin mixture until blended, then increase the speed to high and beat for about 10 minutes, until the icing is smooth and has an easily spreadable consistency. Add the vanilla extract and beat just to combine. Cover the bowl with plastic wrap until ready to use.
  • Use a small spatula or offset knife to spread a generous amount of the icing on each cookie. Decorate with multicolored sprinkles, if desired, while the icing is still wet. Let the icing set, for about 1 hour, before serving or storing.

Nutrition Facts : Calories 57.5, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.1, Sodium 25.6, Carbohydrate 11.3, Fiber 0.1, Sugar 7.4, Protein 0.5

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES



Classic Aunt Sally (Or Sally Ann) Cookies image

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

1 cup shortening (not butter)
2 eggs
1 cup sugar
1 cup molasses
1 cup buttermilk
5 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon clove
1 tablespoon ginger
1 (1/4 ounce) envelope plain gelatin
4 cups powdered sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
1 cup cold water

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

SALLY ANN COOKIES



Sally Ann Cookies image

These soft, cake-like cookies are especially satisfying because they're very low in fat," remarks Sarah Jane Hayes of Dilworth, Minnesota. "I modified an old recipe, and my husband and I like this version even better."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

1-1/2 cups sugar
1 cup molasses
1/2 cup brewed coffee, room temperature
5 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
FROSTING:
1-1/2 cups sugar
1/2 cup water
1 teaspoon vinegar
1 cup miniature marshmallows
2 egg whites

Steps:

  • In a bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours. , Roll dough on a floured surface to about 1/4-in. thickness. Cut with 3-in. to 4-in. cookie cutters. Place on baking sheets that have been coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool on wire racks. , Meanwhile, for frosting, combine sugar, water and vinegar in a heavy saucepan. Cover and bring to a boil. Uncover and cook over medium-high heat until a candy thermometer reads 234°-240° (soft-ball stage), about 5-10 minutes. Remove from the heat; stir in marshmallows until smooth. , In a bowl, beat egg whites until frothy. Gradually beat in sugar mixture; beat on high for 7-8 minutes or until stiff peaks form. Frost the cookies.

Nutrition Facts : Calories 79 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g protein.

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