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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 72 |
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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. Ingredients:
1-1/2 cups sugar |
1 cup molasses |
1/2 cup brewed coffee, room temperature |
5 cups king arthur unbleached 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:
1. In a bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours.
2. 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.
3. 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.
4. 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.
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