Joe Frogger a crispy, chewy holiday cookie
A reader asked via The Spokesman-Review Web site for the Joe Frogger Cookies recipe. These ginger-nutmeg flavored cookies appeared several times in leaflets produced by The Spokesman-Review’s Dorothy Dean department. The recipe makes a crisp yet chewy cookie with a distinct holiday flavor.
Joe Frogger Cookies
From Dorothy Dean Homemaker Services
7 cups sifted flour
1 tablespoon salt
1 tablespoon ginger
1 teaspoon cloves
1 teaspoon nutmeg
½ teaspoon allspice
¾ cup water
¼ cup rum, optional
2 teaspoons baking soda
2 cups dark molasses
1 cup shortening
2 cups sugar
Sift flour, salt, ginger, cloves, nutmeg and allspice. Combine water with rum (if desired, omit rum and increase water to 1 cup). Add baking soda to molasses. Cream shortening and sugar. Add half the sifted dry ingredients and the water mixture to the creamed mixture; blend well. Add remaining dry ingredients and molasses mixture; beat until well mixed. Refrigerate dough several hours or overnight. Roll out on floured board to ¼-inch thickness; cut into rounds with a 4-inch cookie cutter. Place on greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes just until lightly browned. Remove from oven; let stand a few minutes before removing from cookie sheet to prevent breaking.
Yield: About 4 dozen