Aunt Sally’s Christmas Cookies

Twelve Days of Cookie Baking — Day 5

Create memories your families and friends will savor for years to come

Franciscan Sister Cordelia Bloch, originally from Albany, Minn., and now 84, recalled this sweet story from her childhood for the “Franciscan Heritage Recipes” cookbook that her community published in 2000.

“Mom used this recipe for Christmas cookie cutouts. We kids were told that the Christ Child makes and brings them on Christmas Eve, along with toys. One day, a few weeks before Christmas, school was dismissed early. My parents heard us coming and Dad came out of the house and told us to run down to the barn to see what was new. Very excitedly, we ran to the barn, thinking there was probably a new calf born. However, we couldn’t find anything new. This was to give Mom time to hide the cookies. Dad only smiled when we asked him, ‘What’s new?’ ”

When I first saw it, I thought that Sister Cordelia who primarily ministered in cooking, baking and food service all her adult life, got this recipe from her own Aunt Sally — which is not the case. It was for me fun to learn that these spicy “Aunt Sally Cookies” have an interesting history of their own. A popular variation is an oblong shape formed by using an empty Spam can as the cookie cutter. Some versions of the frosting call for marshmallows and egg whites instead of gelatin. CJK

Aunt Sally’s Christmas Cookies

(Franciscan Sister Cordelia Bloch)

Cookies

1 cup sugar

1 cup shortening

2 tsp. cream of tartar

1 tsp. cinnamon

1 tsp. ginger

2 eggs, beaten

1 cup sour milk*

1/2 cup molasses

5 cups flour

4 tsp. baking soda

Cream sugar and shortening together. Stir cream of tartar, cinnamon, ginger, eggs, sour milk and molasses into sugar mixture. Blend flour and soda and add to the other ingredients. Chill dough about one hour.

When ready to bake, preheat oven to 350°F. Grease cookie sheet. Place one-fourth of dough onto a floured board, roll to desired thickness and cut with Christmas cookie cutters. Place on greased cookie sheet and bake for 10-12 minutes. Frost cooled cookies with Aunt Sally’s Frosting.

Yield: 5-6 dozen cookies, depending upon size of cookie cutters

*****

Aunt Sally’s Frosting

1 pkg. Knox gelatin

1 cup cold water

1 cup granulated sugar

1 3/4 cups powdered sugar

3/4 tsp. baking powder

1 tsp. vanilla

Pinch of salt

Dissolve gelatin in cold water in large saucepan and add granulated sugar. Bring to a boil and simmer mixture for 10 minutes. Let stand to cool.

Add powdered sugar to mixture and beat until foamy. Add baking powder, vanilla and salt. Beat until mixture forms a thick consistency. Frost cooled cookies. Allow frosting to dry before putting away cookies. 

Cook’s Note: *To make one cup sour milk for baking, pour one tablespoon of vinegar or lemon juice into a liquid measuring cup and fill with milk to the one-cup line. Let it sit for a few minutes and then use as the recipe directs.

A note from Carol: The “Franciscan Heritage Recipes” cookbook is a collection of favorite family recipes and inspirational quotations from the Franciscan Sisters of Little Falls, Minn. They are selling copies of their cookbook that was printed in 2000 for $3, plus shipping and handling, if they are mailed. Definitely priced under cost, these little gems would make great stocking stuffers. This collection of the sisters’ stories, recipes and pictures will bring back memories for many who live or have lived in the St. Cloud Diocese.

The cookbooks can be purchased through the Franciscan Gift Shop by calling 320-632-0601 or by emailing info@fslf.org.