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Ingredients

1 cup white sugar 2 cups shortening 2 egg yolks 1 cup molasses 5 ½ cups all-purpose flour 2 teaspoons cream of tartar 4 teaspoons baking soda 2 teaspoons salt 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 cup sour milk 1 ½ cups white sugar ½ teaspoon distilled white vinegar ½ cup water 18 large marshmallows 2 egg whites 1 ½ cups confectioners' sugar 1 teaspoon vanilla extract

Nutrition Info

145.6 calories carbohydrate: 22.1 g cholesterol: 6 mg fat: 6 g fiber: 0.3 g protein: 1.3 g saturatedFat: 1.5 g servingSize: - sodium: 141.1 mg sugar: 13.3 g transFat: : - unsaturatedFat: : -

In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger, stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

6 dozen

Just like the ones we bought when I was a child.