Joe Froggers
This one came from a cookbook that was published right around the American Bicentennial. The title: "The Pot Stirred Round the World." Yeah, I know: a little too precious. But it yielded this recipe, so I'm willing to overlook it. These cookies are traditionally quite large in diameter, and one of them will feed a family of four. (Just kidding!!!)
4 cups all-purpose flour
1-1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1/4 tsp. ground allspice
1-1/2 tsp. salt
2 Tbsp. rum
1/3 cup water
1 cup dark molasses
1 tsp. baking soda
1 cup sugar
1/2 cup (1 stick) butter
Stir together flour and seasonings. Mix rum with water. Combine molasses and soda. Cream sugar and butter. Add half the dry ingredients and half the water mixture then half the molasses mixture, blending well after each addition. Repeat.
Chill dough for several hours or overnight. (Important: this is a VERY sticky dough, and you will regret it if you skip this step!)
On a well-floured surface, roll dough 1/4-inch thick. Cut with a 4-inch biscuit cutter or a 1-lb. coffee can. Bake on greased cookie sheet at 375º F. for 10 to 12 minutes. (Watch carefully so that cookies don't burn.) Let stand a few minutes before removing to cool on wire racks.
Makes 18.
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