02-29-2012, 07:57 AM
not just for Christmas!
these Joe Froggers have very similar ingredients to my world-famous ginger cookies, but mine are very crisp and these are soft.
mine--->
http://mockforums.net/thread-4210.html post #1
Joe Froggers
![[Image: 637.jpg]](http://www.yankeemagazine.com/recipes/search/pictures/637.jpg)
The Legend of Joe Froggers: A couple known as Aunt Crease and Black Joe lived at the edge of a pond in Marblehead, Massachusetts. Joe had fought in the Revolution as a young man. On election night, they would open their house, which on occasion was also a local tavern, and serve grog. Joe would play the fiddle and Aunt Crease would cook.
One of her specialties was a molasses cookie the size of a modern-day salad plate. She made them for fishermen, who found they stored well in barrels during long sea voyages.
In the early 1800s, the election took place at the end of May, a time when frogs were peeping in the pond, and by association the cookies were called Joe's Froggers. Over time the possessive was dropped, and the name today is Joe Froggers.
Yield: 8 dozen
This recipe and the legend behind it are a part of the history of Marblehead, Massachusetts. Be sure to use the specified ingredients -- no substitutions. Avoid too much rolling out.
3⁄4 cup hot water
1⁄4 cup plus 1 tablespoon dark rum
1 cup (2 sticks) butter
2 cups sugar
2 teaspoons baking soda
2 cups unsulphured dark molasses
6 to 7 cups flour
1 tablespoon salt
1-1/2 teaspoons ginger
1 teaspoon cloves
1 teaspoon allspice
1⁄2 teaspoon freshly grated nutmeg
In a small bowl, combine hot water and rum. In a second bowl, combine soda and molasses. In a third bowl, whisk together 6 cups flour with salt and spices. Set aside.
In a separate large bowl, cream together butter and sugar until light and fluffy.
Blend water and rum into creamed mixture. Alternately add molasses and dry ingredients until well blended, stopping periodically to scrape the sides of the bowl with a rubber spatula. (If dough is too stiff, add a little water; if not stiff enough, add more flour.)
Divide dough into three balls, cover with plastic wrap, and chill thoroughly.
Preheat oven to 375 degrees F and grease two baking sheets or line with parchment.
Roll out dough onto a floured board and cut with 2-inch cookie cutter or rim of glass. Bake on prepared cookie sheet, 2 inches apart, for 10 minutes or until the cookies have set but still seem soft in the middle. Do not overbake.
Alternately, do not roll out the dough, but break off pieces and roll between your palms until they are the size of ping-pong balls. Arrange the balls on the baking sheet, then place 1⁄2 cup granulated sugar into a bowl. Press the bottom of a drinking glass into the sugar, then press it onto each ball of dough, flattening it before baking.
yankee magazine
these Joe Froggers have very similar ingredients to my world-famous ginger cookies, but mine are very crisp and these are soft.
mine--->
http://mockforums.net/thread-4210.html post #1
Joe Froggers
The Legend of Joe Froggers: A couple known as Aunt Crease and Black Joe lived at the edge of a pond in Marblehead, Massachusetts. Joe had fought in the Revolution as a young man. On election night, they would open their house, which on occasion was also a local tavern, and serve grog. Joe would play the fiddle and Aunt Crease would cook.
One of her specialties was a molasses cookie the size of a modern-day salad plate. She made them for fishermen, who found they stored well in barrels during long sea voyages.
In the early 1800s, the election took place at the end of May, a time when frogs were peeping in the pond, and by association the cookies were called Joe's Froggers. Over time the possessive was dropped, and the name today is Joe Froggers.
Yield: 8 dozen
This recipe and the legend behind it are a part of the history of Marblehead, Massachusetts. Be sure to use the specified ingredients -- no substitutions. Avoid too much rolling out.
3⁄4 cup hot water
1⁄4 cup plus 1 tablespoon dark rum
1 cup (2 sticks) butter
2 cups sugar
2 teaspoons baking soda
2 cups unsulphured dark molasses
6 to 7 cups flour
1 tablespoon salt
1-1/2 teaspoons ginger
1 teaspoon cloves
1 teaspoon allspice
1⁄2 teaspoon freshly grated nutmeg
In a small bowl, combine hot water and rum. In a second bowl, combine soda and molasses. In a third bowl, whisk together 6 cups flour with salt and spices. Set aside.
In a separate large bowl, cream together butter and sugar until light and fluffy.
Blend water and rum into creamed mixture. Alternately add molasses and dry ingredients until well blended, stopping periodically to scrape the sides of the bowl with a rubber spatula. (If dough is too stiff, add a little water; if not stiff enough, add more flour.)
Divide dough into three balls, cover with plastic wrap, and chill thoroughly.
Preheat oven to 375 degrees F and grease two baking sheets or line with parchment.
Roll out dough onto a floured board and cut with 2-inch cookie cutter or rim of glass. Bake on prepared cookie sheet, 2 inches apart, for 10 minutes or until the cookies have set but still seem soft in the middle. Do not overbake.
Alternately, do not roll out the dough, but break off pieces and roll between your palms until they are the size of ping-pong balls. Arrange the balls on the baking sheet, then place 1⁄2 cup granulated sugar into a bowl. Press the bottom of a drinking glass into the sugar, then press it onto each ball of dough, flattening it before baking.
yankee magazine