Joe Frogger Cookies The Washington Post

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Recipe notes: You'll need a 3-inch round cookie cutter. The dough is quite soft and needs to be refrigerated at least overnight and up to 1 day. The cookies can be stored in an airtight.

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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.

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Preheat oven to 375° F/190° C. Combine the hot water and dark rum in a small bowl. In the bowl of the stand mixer, cream together the butter and sugar. In a medium bowl, combine the baking soda and molasses. In a large bowl, whisk together the flour, salt, ginger, cloves, allspice, and nutmeg. Add the rum mixture to the butter mixture and mix.

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Step 3. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, combine the butter and cup of sugar, and beat on medium speed until light and.

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Cut. into 3″ circles. Sprinkle with sugar. Place on well-greased baking sheet. Bake 10-12 minutes. Leave on baking sheet for a few minutes before removing. to prevent breaking. Store in covered jar. NOTES : Legend has it that an old man named Joe who lived by a pond would.

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Whisk flour, ginger, allspice, nutmeg, and cloves in medium bowl. Stir molasses and baking soda in large measuring cup (mixture will begin to bubble) and let sit until doubled in volume, about 15 minutes. With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Reduce speed to medium-low and gradually beat.

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Instructions. In a medium bowl, whisk together hot water, molasses and rum. In a large second bowl, whisk together 3 cups flour with the baking soda, salt, and spices. Set aside. In another large bowl, cream together butter and sugar until light and fluffy, about 4 minutes.

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1⁄4 teaspoon allspice. sugar. Mix sugar , shortening and molasses add all the rest. Refrigerate 2 hours. Roll 1/4 inch thick and cut with 3 inch circle cookie cutter. Place on cookie sheet and sprinkle each cookie with sugar. Bake 10-12 minutes in 375 degree oven.

Joe Frogger Cookies The Washington Post

Stir rum, water, and salt in small bowl until salt dissolves. Whisk flour, ginger, allspice, nutmeg, and cloves in medium bowl. Stir molasses and baking soda in large measuring cup (mixture will begin to bubble) and let sit until doubled in volume, about 15 minutes. 2. With electric mixer, beat butter and sugar on medium-high speed until fluffy.

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In a mixing bowl, beat the butter and sugar until well blended. It won't be super creamy due to the high amount of sugar. Scrape in the molasses/soda mixture and beat until mixed, then gradually add the rum mixture and the flour mixture alternately. The batter starts out very thick, so it will take some elbow grease.

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The Joe Frogger cookie is a kind of boozy gingerbread uniquely associated with Marblehead.. like many spice cookies of the time, likely used lard, though some colonial spice cookie recipes did.

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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.

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Add the flour mixture and the molasses mixture, alternately in two batches; scraping the sides of the bowl as needed. Cover the bowl with plastic wrap and refrigerate until stiff, at least 8 hours or up to 3 days. Preheat oven to 375 degrees F. Adjust two oven racks to the upper-middle and lower-middle positions.

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Enjoy the delicious flavors of Joe Froggers, with their warm spices, rich molasses, and hint of rum. These cookies are a delightful treat that pays homage to the legacy of Joseph Brown, also known as "Joe Frogger," and the seafaring traditions of New England. Bite into a Joe Frogger and savor the taste of history.

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Between 1953 and 1959 the Joe Frogger story and/or the cookie's recipe was published in the following magazines: The Saturday Evening Post, Better Homes and Gardens, Saturday Review, Historic Marblehead: A Guided Tour of Places of Interest., and the book The American Festival Guide: A Handbook of More Than 200., and Hobbies.

Joe Frogger Cookies Fresh from the...

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.