Best Joe Frogger Cookies Gingerbread Recipes

JOE FROGGERS

Steps:

• Preheat oven to 375°; lightly grease (or line w/ parchment paper) 2 baking sheets.
• In a medium mixing bowl, whisk together the flour, spices, salt, and baking soda.
• In a saucepan set over low heat, or in the microwave, melt together the butter, sugar, molasses, and rum.
• Stir the molasses mixture into the flour mixture; the dough will be wet and sticky.
• Cover and refrigerate the dough, for 30 minutes or longer; it will become quite firm.
• Using an overstuffed tablespoon cookie scoop, scoop out 2-inch balls of dough.
• Place the balls on the prepared baking sheets, leaving 2 inches between them.
• Flatten them slightly.
• Bake the cookies for 11 minutes, until they appear set (but not dark brown) around the edges.
• Remove them from the oven and transfer to a rack to cool.
• Store in airtight container as soon as they are just barely warm.

JOE FROGGERS

Steps:

• Sift together the flour, baking soda, salt, ginger, cloves, nutmeg, mace, allspice and optional black pepper.
• Set aside.
• In the large bowl of an electric mixer, beat the butter until it softens.
• Add the sugar and beat to mix.
• Beat in the molasses.
• Then, on low speed, add about half of the dry ingredients, scraping the bowl as necessary with a rubber spatula and beating until mixed.
• Beat in the water or coffee and rum, and then the remaining dry ingredients.
• Cover the bowl with plastic wrap or foil and refrigerate until it is firm enough to be handled.
• Then divide into thirds and wrap each piece in plastic wrap: refrigerate overnight.
• When you are ready to bake, adjust a rack to the center of the oven and preheat to 375°F.
• Cut aluminum foil to fit cookie sheets, and place on sheets.
• Flour a pastry cloth and a rolling pin, using more rather than less flour.
• Unwrap one of the packages of dough and place it on the cloth.
• Pound it a bit with the rolling pin to soften it slightly.
• Turn it over to flour both sides.
• Work very quickly because the dough will become sticky and unmanageable if it softens too much.
• Roll out in all directions until the dough is 1/4-inch thick.
• Quickly cut with a floured 5-inch round cutter.
• Use a wide metal spatula to transfer the cookies to the foil.
• Quickly and carefully place them about 1 inch apart on the foil, about 4 per sheet.
• Press scraps together and re chill (freezer is O. K.), the re roll and cut.
• Bake one sheet at a time for 13-15 minutes, reversing the sheet from front to back during baking, to ensure even baking.
• Watch these very carefully- they must not burn even a bit on the bottoms or it will spoil the taste.
• If they seem to be browning too much on the bottoms, be prepared to slide an extra cookie sheet under the one that is baking.
• Or raise the rack slightly higher in the oven (but I have found that if I bake these higher, they crack. It is only minor, but it does not happen when they are baked on the middle rack- that is why I only bake these one sheet at a time).
• Be very careful not to over bake these cookies.
• They will become firmer as they cool, and they should remain a bit soft and chewy in the middle.
• If you use a smaller cookie cutter, the cookies will probably bake in slightly less time.
• Slide the foil off the sheet and let stand for a few minutes (meanwhile, slide the cookie sheet under another piece of foil with cookies on it and place in oven).
• Use a wide metal spatula to transfer the cookies to a rack to cool.
• Since these are so large, if the rack is not raised enough (at least 1/2 inch or more), place the rack on any right-side up bowl or pan to make room for more air to circulate underneath.
• When completely cool, store these airtight.
• I wrap them, two to three a package, bottoms together, in clear cellophane.

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.

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.