1 c. sugar
1 c. shortening
2 eggs, beaten
1/2 c. molasses
1 c. buttermilk or sour milk
2 tsp. cream of tartar
4 tsp. baking soda (that's right)
1 tsp. cinnamon
1/2 tsp. salt
5 c. flour

Cream sugar and shortening, add eggs and molasses; mix well. Sift dry ingredients and add alternately with sour milk to creamed mixtures. Chill dough one hour. Roll out dough and cut rectangular shapes with an empty Spam can. Bake 375 degrees for 5 to 6 minutes (DON'T OVER BAKE). Cool and ice. Let dry before storing. Good to make these 2 to 3 days before serving so the frosting will dry. These freeze well. Makes big batch.

FROSTING:

1 1/2 c. sugar
1/2 c. water
1 tsp. vinegar
2 egg whites (very well beaten)
12 marshmallows, cut up

Boil the sugar, water and vinegar together to 242 degrees by the candy thermometer. (Be sure to start beating the egg whites when you put the sugar mixture on the range.) When the syrup mixture starts boiling put a cover on the kettle for about 3 minutes (that washes down the sugar crystals and then the mixture does not get sugary). Pour syrup mixture over the beaten egg whites. Gradually add marshmallows to melt. Beat a long time and then stir until very smooth. Frost cookies.