Joe Froggers
Author: 
 
Ingredients
  • 4-1/3 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ¾ cup solid shortening (Crisco)
  • ¾ cup granulated white sugar
  • 1 cup light molasses
  • 1 Tablespoon rum extract
  • ⅓ cup water
Instructions
  1. Sift together all dry ingredients (flour through allspice); set aside.
  2. In large bowl of electric mixer, cream the shortening and sugar until well-blended. Mix in the molasses and rum extract and beat well.
  3. Add the flour mixture alternately with the water, beating well after each addition. Dough will be soft. Wrap dough in wax paper or plastic wrap and refrigerate overnight. (must be overnight or even a couple days. The dough will still be soft but workable enough to roll out.)
  4. Heat oven to 375 degrees F. Roll dough, half at a time, on a floured surface to about ¼-inch thickness. Cut with a floured 4-inch round cookie cutter and place on non-stick cookie sheets or one that is lightly greased. Bake for 7-to-8 minutes or until just done but not browned on the edges. Let cookies sit on the baking sheet for a couple minutes before removing to wire racks to cool. Store cooled cookies in an airtight container.
Recipe by The Culinary Cellar at https://theculinarycellar.com/joe-froggers/