Joe Frogger Cookies
Ingredients
- 3 1/2 C. flour
- 1 1/2 tsp. salt
- 1 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. ground cloves
- 1/2 tsp. grated nutmeg
- 1/4 tsp. allspice
- 1 C. molasses
- 1/2 C. vegetable shortening
- 1 C. light brown sugar
- 2 Tbs. dark rum
- 1/3 C. hot water
Directions
Mix flour, salt, ginger, baking soda, cloves, nutmeg, and allspice in a medium bowl. In a large bowl, beat together the molasses, shortening, and brown sugar. Combine hot water and rum. To the sugar-molasses mixture, add alternately the dry ingredients and the diluted rum. (If the dough is dry, add an additional Tbs. or two of water, one at a time.) Roll out the dough between two sheets of waxed paper until 1/4 inch thick. Refrigerate for at least two hours. (If desired, refrigerated dough may then be put into freezer bags and frozen for later use.)
Preheat oven to 375 degrees. Grease 2 baking sheets. Cut the dough into 3-inch cookies with a cookie cutter (or coffee can for the traditional larger size). Place them on greased baking sheets. Bake at 375 for 10-12 minutes. Cookies should be dark around the edges and firm in centers. Set baking sheet on a rack to cool for 3 minutes. Then remove the cookies to a rack to cool completely.
From: Harborside House, Marblehead, MA
