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

1. 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.
2. Beat in the molasses, water and rum or milk until combined. Stir in flour until just mixed.
3. Divide dough in half. Wrap each half in waxed paper or plastic wrap and chill at least 3 hours or until easy to handle.
4. 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.
5. 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.

*A small coffee can, with both ends cut off and sharp edges filed, can be used in a pinch.