Whether these spice cookies are so-named
because they were as big as the lily pads on Uncle Joe's pond--or
from a corruption of the "grogger", slang for a rum
drinker-- is unknown since the origins of the name are lost in
time. Thank goodness the recipe wasn't!
Joe Froggers
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup molasses
- 2 tablespoons water
- 2 tablespoons rum or milk
- 4 cups all-purpose flour
- In a large mixing bowl beat butter with
an electric mixer on medium to high speed for 30 seconds. Add
the sugar, ginger, baking soda, cloves, nutmeg and allspice;
beat until combined.
- Beat in the molasses, water and rum or
milk until combined. Stir in flour until just mixed.
- Divide dough in half. Wrap each half in
waxed paper or plastic wrap and chill at least 3 hours or until
easy to handle.
- On a lightly floured surface, roll each
half of the dough to about 1/4-inch thickness. Using a 4-inch
cookie round cookie cutter, cut dough into circles. Place on
a greased cookie sheet.
- Bake in a 375*F (190*C) oven for 9 to
11 minutes or until edges are firm and bottoms are just lightly
browned. Cool on cookie sheet for 1 minute. Transfer cookies
to wire rack to cool completely.
Makes about 2 dozen (4-inch diameter) cookies.
