Frosted Ginger Rounds..originally Called Sally Ann Cookies

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 36
• 1 cup shortening (i use crisco)
• 1 cup molasses
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup water
• 1 ounce unflavored gelatin
• 3/4 cup granulated sugar
• 3/4 cup powdered sugar
• 3/4 teaspoon baking powder
• 1 teaspoon vanilla

Recipe

• 1 in large bowl, combine shortening and molasses, blend well. add all remaining cookie ingredients; mix well.
• 2 cover with plastic wrap and refrigerate at least 2 hours for easier handling.
• 3 heat oven to 350*.on well-floured surface, roll dough to 3/4" thickness. cut with floured 2 1/2" round cookie cutter.
• 4 place 1" apart on ungreased cookie sheet. bake at 350* for 6-9 minutes or until set. cool 1 minute on sheet and remove to wire rack to cool completely.at least 10 minutes.
• 5 in a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. stir in sugar, bring to a full rolling boil.
• 6 reduce heat to medium; simmer 10 minutes, without stirring. temperature should read 220* on candy thermometer.
• 7 remove from heat. add powdered sugar, beat with electric mixer at low speed until foamy. add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
• 8 spread frosting on underside of each cookie to within 1/2" of edge. if desired, decorate each cookie.
• 9 let stand until frosting is set before storing.
• 10 these sure bring back memories.
• 11 important.gelatin must be soaked 5 minutes in a cool liquid before it is heated. while it soaks, the gelatin softens and swells, making it wasy to dissolve completely when it's heated.