Joe Froggers 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:

• 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:

• 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:

• Preheat oven to 375°; lightly grease (or line w/ parchment paper) 2 baking sheets.
• In a medium mixing bowl, whisk together the flour, spices, salt, and baking soda.
• In a saucepan set over low heat, or in the microwave, melt together the butter, sugar, molasses, and rum.
• Stir the molasses mixture into the flour mixture; the dough will be wet and sticky.
• Cover and refrigerate the dough, for 30 minutes or longer; it will become quite firm.
• Using an overstuffed tablespoon cookie scoop, scoop out 2-inch balls of dough.
• Place the balls on the prepared baking sheets, leaving 2 inches between them.
• Flatten them slightly.
• Bake the cookies for 11 minutes, until they appear set (but not dark brown) around the edges.
• Remove them from the oven and transfer to a rack to cool.
• Store in airtight container as soon as they are just barely warm.

Steps:

• In a large bowl, cream shortening and sugar together. Mix in molasses and water. Sift together flour, salt, baking soda, ginger, cloves, nutmeg, and allspice in a bowl; blend into the shortening mixture. Cover and chill overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Roll out cookie dough 1/4 inch thick on floured surface. Cut with 3-inch cookie cutter and arrange on prepared cookie sheets. Sprinkle cookies with additional sugar (optional).
• Bake until cookies are set up and very lightly browned, 10 to 12 minutes. You need to leave cookies on cookie sheet for 2 minutes after baking to keep them from breaking.