---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Aunt Sally’s Cookies
  Categories: Cookies
       Yield: 1 servings
  
       1 c  Shortening
       2    Eggs
       1 c  Sugar
       1 c  Molasses
       1 c  Buttermilk
   5 1/2 c  All-purpose flour
       1 ts Salt
       4 ts Soda
       2 ts Cinnamon
     1/4 ts Nutmeg
     1/2 ts Ground cloves
       2 ts Ginger
  
       This cookie recipe is interesting. Read the recipe and the frosting
   recipe. Both are different in some ways from any that I have in my files. I
   made these cookies this morning. Note my changes at the end of the recipe.
        Cream shortening and sugar; beat in eggs, molasses and buttermilk. Mix
   in remaining ingredients. Refrigerate dough ovenight. Roll dough 1/4 thick
   and cut out cookies with an empty Spam can. Bake on greased cookie sheets.
   Cool and frost. Bake 325 for 13-14 min.
       Frosting: 1 envelope unflavored gelatin 1 cup cold water 3 cups
   powdered sugar (possibly a little more to produce a suitable spreading
   consistency.) 3/4 tsp. baking powder, 1 tsp. vanilla. Dissolve gelatin in
   cold water; stir. In saucepan, bring this mixture to a boil and simmer for
   10 min. Add powdered sugar, baking powder and vanilla. Beat until thick and
   creamy.
        Notes: The original recipe calls for only 1-3/4 c. powdered sugar.
   This did not produce a spreading consistency, so I added more powdered
   sugar. The frosting hardens nicely (no sticky surface) and has an almost
   marshmallow consistency---no sticky surface but soft inside. The cookies
   remain soft if not overbaked. Bette Leland
  
 -----