Joe Frogger Cookies Gingerbread Recipes

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.

Steps:

• Into a medium bowl, sift together the flour, ginger, cloves, nutmeg, and allspice; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening and sugar until light and fluffy.
• Meanwhile, in glass measuring cup, combine the rum, 1/4 cup water, and salt. Stir to dissolve; set aside. Stir the baking soda into the molasses; set aside. To the shortening mixture, add the liquid ingredients alternating with the dry ingredients scraping down the sides of the bowl as necessary. The dough will be sticky. Transfer to a baking sheet, and cover with plastic wrap. Chill overnight in the refrigerator.
• Preheat the oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats). Remove dough from refrigerator, and transfer half of the dough at a time to a floured work surface. Roll out dough 1/8-inch-thick. Using a 4-inch round cutter or a large glass, cut out dough rounds. Using a spatula, place cookies 2 inches apart on prepared baking sheets. Bake until the tops begin to crack, 10 to 12 minutes. Repeat with remaining dough. Transfer baking sheets to wire racks to cool completely. Store in an airtight container for up to 3 days.

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.

Steps:

• Sift together flour, salt, ginger, baking soda, baking powder and cloves. Set aside.
• In a large bowl, cream shortening until softened. Add brown sugar, creaming until fluffy.
• Mix together molasses and water.
• Mixing well after each addition, alternately add dry ingredients in fourths and molasses mixture in thirds to creamed mixture. Dough will be stiff.
• Cover bowl; chill dough for 1 1/2 hours.
• Preheat oven to 375°. Lightly grease cookie sheets.
• Roll dough 1/4 inch thick on a lightly floured surface. Cut with floured cookie cutter.
• Using a pancake turner, place cookies about 1 inch apart on cookie sheets. Decorate, unless you're going to frost them.
• Bake for about 10 minutes. Do not over bake, they will turn soft after they have cooled. Cool cookies on racks.