Original Joe Froggersflavors Of Cape Cod Recipes

JOE FROGGERS

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.

JOE FROGGERS (MOLASSES COOKIES)

Steps:

• Sift flour with salt, ginger, cloves, nutmeg and allspice.
• Combine water with rum or apple juice. Combine baking soda with molasses. Cream sortening and sugar. Add sifted dry ingredients and water-rum mixture alternately, a third at a time, blending well after each addition. Chill dough, preferably overnight.
• Preheat oven to 375* On a lightly floured surface, roll the dough 1/4-inch thick. Cut into rounds with a 4inch cutter. Place on greased baking sheets, leaving room for spreading, and bake for 10-12 minutes. Let stand on sheet a few minutes befoe removing, to prevent breaking.
• Store in a covered cookie jar.

ORIGINAL JOE FROGGERS~FLAVORS OF CAPE COD

Steps:

• Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. ( if your mixer has a dough hook, this works well) Dough is, and should be sticky. Chill overnight in refrigerator. When ready to bake, roll dough to 1'2" thickness. Cut with large cutter.
• Bake in 375 degree oven for 10-12 minutes. I don't grease cookie sheet, and because cookies are large, put only 6 to a sheet to accommodate spreading as they cook. Yield: about 4 dozen.
• Some tips on making and cooking these: Dough is very sticky, and soft, never worked with this type of dough before, and I have made alot of cookies that you roll out. Need a well floured counter or sheet your using, and roll them 1/2 for softer cookies~ 1/4 for a little crispy. Watch the cooking time as they need to be a little firm but not to firm. If your going to use cut-out shapes, make sure you keep them well floured. When transferring them to the cookie sheet, use a wide spatula, don't try to pick up with your hands. They are worth the work and wait (overnight in refrigerator) yummy old fashioned molasses cookies