Tweet
1 1/2 cups sugar
1 cup molasses
1/2 cup brewed coffee, room temperature
5 cups 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
1 1/2 cups sugar
1/2 cup water
1 teaspoon vinegar
1 cup miniature marshmallows
2 egg whites
In a mixing bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours.
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 nonstick cooking spray. Bake at 350 degrees F for 8-10 minutes or until set. Cool on wire racks.
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 degrees F-240 degrees F (soft-ball stage), about 5-10 minutes. Remove from the heat; stir in marshmallows until smooth.
In a mixing 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: 72 servings (Serving size: 72 servings)
1 cup molasses
1/2 cup brewed coffee, room temperature
5 cups 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
1 1/2 cups sugar
1/2 cup water
1 teaspoon vinegar
1 cup miniature marshmallows
2 egg whites
In a mixing bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours.
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 nonstick cooking spray. Bake at 350 degrees F for 8-10 minutes or until set. Cool on wire racks.
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 degrees F-240 degrees F (soft-ball stage), about 5-10 minutes. Remove from the heat; stir in marshmallows until smooth.
In a mixing 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: 72 servings (Serving size: 72 servings)
Comment