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Sally Ann Cookies

1 1/2 cups sugar
1 cup butter
5 1/2 cups all purpose flour
1 cup light molasses
1/2 cup cold strong coffee
2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2/ tsp. salt
1/4 tsp. ground cloves

Beat sugar and butter til creamy. Beat in flour and remaining
ingredients til well blended. Cover bowl with plastic wrap and
freeze 1 hour or til firm enough to handle.

Divide dough into thirds. On lightly floured surface, shape each
third into a 12 inch log. Wrap each log in plastic wrap and freeze
at least 4 hours, til firm enough to slice.

Preheat oven to 350 degrees. Grease large cookie sheet. Slice
into 1/4 inch thick slices and place 1 1/2 inches apart. Bake
15-20 minutes, until set and lightly browned at edges. Cool on
pan 1 minute, then transfer to cooling rack.

Sally Ann Frosting

In 2 quart saucepan stir 1 cup sugar and 1 envelope unflavored
gelatin until well mixed. Stir in 1 cup cold water. Heat to
boiling over high heat. Reduce heat to low and simmer uncovered
for 10 minutes. In small bowl measure 2 cups confectioners sugar.
With mixer at low speed, gradually add gelatin mixture to confectioners
sugar til blended. Increase speed to high and beat until smooth
and fluffy - about 10 minutes. Beat in 1/4 tsp. vanilla extract.


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