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Sally Ann Cookies

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."

72 ServingsPrep: 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 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.

2 of 2

Sally Ann Cookies (continued)

Directions (continued)

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. Yield: about 6 dozen.

Nutrition Facts: One cookie equals 79 calories, 63 mg sodium, 0 cholesterol, 19 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchanges: 1 starch.