How To make Aunt Sally's Cookies

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 :