JOE FROGGERS
Large, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again!, soft and chewy, these are a great snack. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
JOE FROGGERS (MOLASSES COOKIES)
Make and share this Joe Froggers (Molasses Cookies) recipe from Food.com.
Provided by Muddyboots
Categories Dessert
Time 25m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- 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 FROGGERS (MOLASSES COOKIES)
Make and share this Joe Froggers (Molasses Cookies) recipe from Food.com.
Provided by muffinlady
Categories Dessert
Time P1DT12m
Yield 25 5-inch cookies, 25 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 346.8, Fat 8.6, SaturatedFat 2.1, Sodium 391.1, Carbohydrate 63.1, Fiber 1, Sugar 31.1, Protein 3.6
JOE FROGGERS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
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.
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