Ingredients
1-1/2 cups sugar1 cup molasses1/2 cup brewed coffee, room temperature5 cups all-purpose flour2 teaspoons baking soda3/4 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground gingerFROSTING:1-1/2 cups sugar1/2 cup water1 teaspoon vinegar1 cup miniature marshmallows2 egg whites
Preparation
In a 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 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 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.
