Sally Ann Cookies
Taste of Home
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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."
SERVINGS: 72
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
Ingredients:
- 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
Directions:
In a mixing 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 mixing 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. Yield: about 6 dozen.