Joe Frogger Cookies
Total preparation time: 20 minutes
Serves: 10Ingredients:
- 3 1/2 cups flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon allspice
- 1 cup molasses
- 1/2 cup vegetable shortening
- 1 cup light brown sugar
- 2 tablespoons dark rum
- 1/3 cup hot water
Steps:
- Mix flour, salt, ginger, baking soda, nutmeg and allspice in a medium bowl. In a large mixmaster 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 tablespoon 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 F. 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.