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Joe Froggers recipe

Whether these spice cookies are so-namedbecause they were as big as the lily pads on Uncle Joe’s pond–orfrom a corruption of the “grogger”, slang for a rumdrinker– is unknown since the origins of the name are lost intime. Thank goodness the recipe wasn’t!

Recipe: Joe Froggers

3/4 cup butter, softened1 cup granulated sugar1 1/2 teaspoons ground ginger1 teaspoon baking soda1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg1/4 teaspoon ground allspice1 cup molasses2 tablespoons water2 tablespoons rum or milk4 cups all-purpose flour

  • In a large mixing bowl beat butter withan electric mixer on medium to high speed for 30 seconds. Addthe sugar, ginger, baking soda, cloves, nutmeg and allspice;beat until combined.
  • Beat in the molasses, water and rum ormilk until combined. Stir in flour until just mixed.
  • Divide dough in half. Wrap each half inwaxed paper or plastic wrap and chill at least 3 hours or untileasy to handle.
  • On a lightly floured surface, roll eachhalf of the dough to about 1/4-inch thickness. Using a 4-inchcookie round cookie cutter*, cut dough into circles. Place ona greased cookie sheet.
  • Bake in a 375°F (190°C) oven for9 to 11 minutes or until edges are firm and bottoms are justlightly browned. Cool on cookie sheet for 1 minute. Transfercookies to wire rack to cool completely.

    Makes about 2 dozen (4-inch diameter) cookies.

    *A small coffee can, with both ends cutoff and sharp edges filed, can be used in a pinch.

    Gingerbread cookies

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