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Joe Frogger Cookies

A community recipe by Elisabeth

Not tested or verified by Nigella.com

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Introduction

a traditional New England cookie, suposed to have been taken by seamen on long journeys as they keep well.

Ingredients

Serves: 6

3½ cups flour
1½ teaspoons salt
1½ teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon allspice
1 cup molasses
½ cup vegetable shortening (such as Crisco)
1 cup soft light brown sugar
gram dark rum
⅓ cup hot water

Method

Joe Frogger Cookies is a community recipe submitted by Elisabeth and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix flour, salt, baking soda and spices in a medium bowl.

In a large bowl, beat together molasses, shortening and brown sugar. (Can use electric mixer)

Combine hot water and rum. To the sugar-molasses mixture, add alternately the dry ingredients and the diluted rum. If dough is dry, add an additional tablespoon or two of water, one at a time. Refrigerate dough at least 2 hours. (You can also freeze dough at this point for later use).

Preheat oven to 375 degrees F. Grease 2 baking sheets.

Roll dough about 1/4 inch thick, and cut with cookie cutters. Traditionally, these were made as larger round circles, about 4-5 inches across. I use large shapes, such as snowflakes.

Place on sheets, bake at 375 for 10-12 minutes. Cookies should be dark around the edges and firm in centres. Set sheet on rack to cool a few minutes, then remove cookies!