Mary Anns Sugar Cookies Recipes

SALLY ANN COOKIES

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.

MARY ANN'S COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream sugar, shortening and molasses together. Mix the baking soda into the hot water. Add dry ingredients alternately with the water mixture.
• Drop from a spoon onto a greased cookie sheet. Bake for 10 minutes. DO NOT BROWN. Frost with a vanilla frosting if desired.

GREAT-GRANDMA'S OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.

BAKERY STYLE ROLLED SUGAR COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt and set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the white sugar until light and fluffy, about 3 minutes. Scrape down the side of the bowl. Add the egg and vanilla and beat until well combined, scraping down the bowl as needed.
• With the mixer on low, gradually add the flour mixture and mix until the dough comes together into large, moistened chunks. Remove dough to a large piece of plastic wrap, gather together and flatten into a 1-inch thick disk and wrap well. Refrigerate for at least one hour (you can leave in the fridge several hours before rolling).
• Preheat oven to 350F and line a large baking sheet (or two smaller baking sheets) with parchment paper.
• When chilled, remove dough to a lightly floured surface. Allow to stand a few minutes, then begin rolling into a 1/2-inch thick circle/oval. *Dough will be hard to roll at first. Start at the edges and work it with the rolling pin until it starts to thin. Don't allow to stand at room temperature too long. You want the dough to stay as cool as possible. Cut about eight 3 1/2-inch rounds from the dough and then gather the scraps to cut 1-2 more rounds.
• Place rounds on prepared baking sheets, allowing a little space in between (these don't spread much).
• Bake in preheated oven for 15-18 minutes, or until set and lightly golden underneath. Remove from oven and let stand 1 minute, then remove to a cooling rack to cool completely.
• To Glaze: Place a cooling rack on top of a baking sheet and set aside. Combine all the glaze ingredients in a small bowl (I use a cereal bowl). Beat well with a spoon until smooth. Take your bowl and tip it towards you so the glaze runs to the side closest to you. Take a cooled cookie and dip the top half furtherest from you into the glaze until the glaze reaches the bottom edge of the cookie. Lift cookie out and allow the excess glaze to drip back into the bowl, then place cookie onto the cooling rack. Immediately sprinkle the glazed half of the cookie with sprinkles while the glaze is still wet. Repeat with the remaining cookies.

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES

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.

MARY ANN'S SUGAR COOKIES

Steps:

• Combine the dry ingredients. Cream the margarine and sugar. Add egg & vanilla. Slowly add the dry ingredients. Add sour cream last. Chill dough. Bake at 375 for 8 - 10 minutes.