Joe Frogger Cookies The Washington Post

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Step 3. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, combine the butter and cup of sugar, and beat on medium speed until light and.

Joe Frogger Cookies Fresh from the...

Old Sturbridge Village, an outdoor living museum recreating a New England town of the 1830s, founded in 1946, appears to have revived the cookies. Recipes started to be published in newspapers and magazines of the 1950s. The Old Sturbridge Village bakeshop still sells Joe Froggers.

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Preheat oven to 375° F/190° C. Combine the hot water and dark rum in a small bowl. In the bowl of the stand mixer, cream together the butter and sugar. In a medium bowl, combine the baking soda and molasses. In a large bowl, whisk together the flour, salt, ginger, cloves, allspice, and nutmeg. Add the rum mixture to the butter mixture and mix.

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Directions. In a large bowl, cream shortening and brown sugar until light and fluffy, 3-4 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.

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Stir rum, water, and salt in small bowl until salt dissolves. Whisk flour, ginger, allspice, nutmeg, and cloves in medium bowl. Stir molasses and baking soda in large measuring cup (mixture will begin to bubble) and let sit until doubled in volume, about 15 minutes. 2. With electric mixer, beat butter and sugar on medium-high speed until fluffy.

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In a mixing bowl, beat the butter and sugar until well blended. It won't be super creamy due to the high amount of sugar. Scrape in the molasses/soda mixture and beat until mixed, then gradually add the rum mixture and the flour mixture alternately. The batter starts out very thick, so it will take some elbow grease.

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Recipe notes: You'll need a 3-inch round cookie cutter. The dough is quite soft and needs to be refrigerated at least overnight and up to 1 day. The cookies can be stored in an airtight.

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Add the flour mixture and the molasses mixture, alternately in two batches; scraping the sides of the bowl as needed. Cover the bowl with plastic wrap and refrigerate until stiff, at least 8 hours or up to 3 days. Preheat oven to 375 degrees F. Adjust two oven racks to the upper-middle and lower-middle positions.

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Heat oven to 375 degrees F. Roll dough, half at a time, on a floured surface to about ¼-inch thickness. Cut with a floured 4-inch round cookie cutter and place on non-stick cookie sheets or one that is lightly greased. Bake for 7-to-8 minutes or until just done but not browned on the edges.

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1⁄4 teaspoon allspice. sugar. 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.

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Cut. into 3″ circles. Sprinkle with sugar. Place on well-greased baking sheet. Bake 10-12 minutes. Leave on baking sheet for a few minutes before removing. to prevent breaking. Store in covered jar. NOTES : Legend has it that an old man named Joe who lived by a pond would.

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Whisk flour, ginger, allspice, nutmeg, and cloves in medium bowl. Stir molasses and baking soda in large measuring cup (mixture will begin to bubble) and let sit until doubled in volume, about 15 minutes. With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Reduce speed to medium-low and gradually beat.

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Joe Froggers — large, chewy, and sweetened with molasses. The cookies originated in Marblehead, Massachusetts, in the late 18th century, where a couple known as Aunt Crease and Old Black Joe Brown maintained a pond-side tavern. Inside, they served spirits and enormous salad-plate sized cookies flavored with molasses, rum, and spices.

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Cream shortening and sugar with an electric mixer on medium (or by hand). Add molasses and beat well. With mixer on low, add flour mixture and water alternately, beating until well blended after each addition. Divide dough in half and wrap in plastic wrap; chill overnight. Preheat oven to 375°F.

Joe Frogger Cookies The Washington Post

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.

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Joe Froggers are a classic New England treat that combines the flavors of molasses, rum, and spices in a soft and chewy cookie. Named after a freed slave named Joseph Brown, who was known as "Joe Frogger," these cookies have a rich history and are deeply rooted in American culinary traditions.