Joe Froggers Molasses Cookies Recipes

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk molasses, hot water and rum. In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice; add to creamed mixture alternately with molasses mixture, beating after each addition. Refrigerate, covered, 4 hours or until easy to handle., Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped in sugar., Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Steps:

• Sift together the flour, baking soda, salt, ginger, cloves, nutmeg, mace, allspice and optional black pepper.
• Set aside.
• In the large bowl of an electric mixer, beat the butter until it softens.
• Add the sugar and beat to mix.
• Beat in the molasses.
• Then, on low speed, add about half of the dry ingredients, scraping the bowl as necessary with a rubber spatula and beating until mixed.
• Beat in the water or coffee and rum, and then the remaining dry ingredients.
• Cover the bowl with plastic wrap or foil and refrigerate until it is firm enough to be handled.
• Then divide into thirds and wrap each piece in plastic wrap: refrigerate overnight.
• When you are ready to bake, adjust a rack to the center of the oven and preheat to 375°F.
• Cut aluminum foil to fit cookie sheets, and place on sheets.
• Flour a pastry cloth and a rolling pin, using more rather than less flour.
• Unwrap one of the packages of dough and place it on the cloth.
• Pound it a bit with the rolling pin to soften it slightly.
• Turn it over to flour both sides.
• Work very quickly because the dough will become sticky and unmanageable if it softens too much.
• Roll out in all directions until the dough is 1/4-inch thick.
• Quickly cut with a floured 5-inch round cutter.
• Use a wide metal spatula to transfer the cookies to the foil.
• Quickly and carefully place them about 1 inch apart on the foil, about 4 per sheet.
• Press scraps together and re chill (freezer is O. K.), the re roll and cut.
• Bake one sheet at a time for 13-15 minutes, reversing the sheet from front to back during baking, to ensure even baking.
• Watch these very carefully- they must not burn even a bit on the bottoms or it will spoil the taste.
• If they seem to be browning too much on the bottoms, be prepared to slide an extra cookie sheet under the one that is baking.
• Or raise the rack slightly higher in the oven (but I have found that if I bake these higher, they crack. It is only minor, but it does not happen when they are baked on the middle rack- that is why I only bake these one sheet at a time).
• Be very careful not to over bake these cookies.
• They will become firmer as they cool, and they should remain a bit soft and chewy in the middle.
• If you use a smaller cookie cutter, the cookies will probably bake in slightly less time.
• Slide the foil off the sheet and let stand for a few minutes (meanwhile, slide the cookie sheet under another piece of foil with cookies on it and place in oven).
• Use a wide metal spatula to transfer the cookies to a rack to cool.
• Since these are so large, if the rack is not raised enough (at least 1/2 inch or more), place the rack on any right-side up bowl or pan to make room for more air to circulate underneath.
• When completely cool, store these airtight.
• I wrap them, two to three a package, bottoms together, in clear cellophane.

Steps:

• Into a medium bowl, sift together the flour, ginger, cloves, nutmeg, and allspice; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening and sugar until light and fluffy.
• Meanwhile, in glass measuring cup, combine the rum, 1/4 cup water, and salt. Stir to dissolve; set aside. Stir the baking soda into the molasses; set aside. To the shortening mixture, add the liquid ingredients alternating with the dry ingredients scraping down the sides of the bowl as necessary. The dough will be sticky. Transfer to a baking sheet, and cover with plastic wrap. Chill overnight in the refrigerator.
• Preheat the oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats). Remove dough from refrigerator, and transfer half of the dough at a time to a floured work surface. Roll out dough 1/8-inch-thick. Using a 4-inch round cutter or a large glass, cut out dough rounds. Using a spatula, place cookies 2 inches apart on prepared baking sheets. Bake until the tops begin to crack, 10 to 12 minutes. Repeat with remaining dough. Transfer baking sheets to wire racks to cool completely. Store in an airtight container for up to 3 days.

Steps:

• Mix sugar , shortening and molasses add all the rest. Refrigerate 2 hours.
• Roll 1/4 inch thick and cut with 3 inch circle cookie cutter. Place on cookie sheet and sprinkle each cookie with sugar. Bake 10-12 minutes in 375 degree oven.

Steps:

• Sift flour with salt, ginger, cloves, nutmeg and allspice.
• Combine water with rum or apple juice. Combine baking soda with molasses. Cream sortening and sugar. Add sifted dry ingredients and water-rum mixture alternately, a third at a time, blending well after each addition. Chill dough, preferably overnight.
• Preheat oven to 375* On a lightly floured surface, roll the dough 1/4-inch thick. Cut into rounds with a 4inch cutter. Place on greased baking sheets, leaving room for spreading, and bake for 10-12 minutes. Let stand on sheet a few minutes befoe removing, to prevent breaking.
• Store in a covered cookie jar.