Source:

Classifications: Desserts

Qty Measure Ingredient

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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

FROSTING;

1 1/2 cups sugar

1/2 cup water

1 teaspoon vinegar

1 cup miniature marshmallows

2 egg whites

Instructions: 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* 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*-240* (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: about 6 dozen.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One cookie equals 79 calories, 63 mg sodium, 0 cholesterol, 19 gm carbohydrate, 1 gm protein, trace fat. DIABETIC EXCHANGE: 1 starch.

Serves: 1

Food Exchanges: