Crybabies

I have absolutely no idea where the name for this cookie comes from – maybe because you’ll cry like a baby when they’re all gone, but you want more. Whatever the reason, they were one of my favorite cookies growing up. The molasses gives a rich flavor and soft texture to the cookie, and the marshmallow frosting is perfect, giving a lightness to the finished product. Try them, and I bet you’ll be hooked.

Cookie Ingredients:

1 cup vegetable shortening

1 cup sugar

1 egg

½ cup molasses

4 cups flour

1 t cinnamon

1 t ground ginger

1 t salt

1 cup hot water

2 t baking soda

Frosting Ingredients:

1½ cups sugar

½ cup water

1 t vinegar

2 egg whites

5 oz. (½ bag) mini marshmallows

Directions:

Preheat oven to 350˚F. Lightly grease cookie sheet.

In a large bowl, mix together shortening and sugar. Add egg and molasses and mix until well combined.

Add flour, cinnamon, ginger and salt to molasses mixture until combined.

In a separate bowl, mix together hot water and baking soda; add to other bowl with flour and molasses mixture, mixing well.

Drop by tablespoons onto cookie sheet. Bake for 10 minutes. Cool on cookie sheet a few minutes before removing to wire rack to finish cooling.

To make frosting: Place sugar, water and vinegar in saucepan set over medium heat and bring to a boil.

In a medium bowl, lightly beat egg whites. Pour hot sugar mixture over egg whites and add marshmallows. Stir until marshmallows are completely melted.

To frost, pour by spoonful over cooled cookies, spreading a little with back of spoon if necessary. Let frosting harden. Store in refrigerator.