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 :
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Kul Kuls - Deep fried traditional cookie - 12 Days of Christmas
This is a traditional favourite made by Christians in India by rolling the dough on a comb or fork to get a spring like shape during the holiday season. Its origins can be traced to Portugal, although this recipe has totally evolved. Every family has their own recipe, some use coconut milk and others use semolina. This recipe is a tribute to my late aunt Celie Coutinho who passed away recently.
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Ingredients
900 gms/1 lb 15 oz all purpose Flour
2 Egg yolks
1 3/4 cup sugar
1 cup Milk
Pinch of salt
175 ml melted Ghee
Process
Beat together the egg yolks, sugar and milk
Add a pinch of salt and the flour a tbsp at a time
Once the mixture starts to get firmer, switch to a dough hook
Add all the flour and then slowly drip in the melted ghee
Cover the dough in cling wrap and refrigerate till firm
Unwrap once firm and divide into small balls
Flatten and roll each one on a comb and seal
Deep fry in hot oil till golden brown
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