Ingredients
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COOKIES
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
FROSTING
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
Preparation
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In large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well.
Cover with plastic wrap and refrigerate at least 2 hours for easier handling.
Heat oven to 350*.On well-floured surface, roll dough to 3/4\" thickness. cut with floured 2 1/2\" round cookie cutter.
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.
In a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. Stir in sugar, bring to a full rolling boil.
Reduce heat to medium; simmer 10 minutes, without stirring. Temperature should read 220* on candy thermometer.
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.
Spread frosting on underside of each cookie to within 1/2\" of edge. If desired, decorate each cookie.
Let stand until frosting is set before storing.
These sure bring back memories.
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.
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