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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 24 |
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A delicious over-sized rum flavored molasses cookie that has a history. Here's what they wrote: Joe Froggers date back more than 200 years to Black Joe's Tavern in Marblehead, Mass. Read more . , a seaside town about 25 miles north of Boston. There's an 8 hour chill time that I didn't put into the prep time. Ingredients:
1/3 cup dark rum, such as myers's brand |
1 tablespoon water |
11/2 teaspoons salt |
3 cups all-purpose flour |
3/4 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 cup unsurfured molasses |
1 teaspoon baking soda |
1/2 cup unsalted butter, softened (1 stick) |
1 cup granulated sugar |
Directions:
1. In a small bowl stir the rum, the water and salt until the salt dissolves. In a medium bowl whisk the flour, ginger, allspice, nutmeg and cloves. In a large measuring cup stir the molasses and baking soda (the mixture will begin to bubble) and let sit until doubled in volume, about 15 minutes.
2. With an electric mixer on medium-high speed, beat the butter and sugar until fluffy, about 2 minutes. Reduce the speed to medium-low and gradually beat in the rum mixture. Add the flour mixture and 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.
3. Adjust two oven racks to the upper-middle and lower-middle positions and preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Working with half of the dough at a time on a heavily floured work surface, roll out to 1/4 inch thick. Cut out cookies with a 31/2-inch cookie cutter or the rim of a drinking glass, spacing them 11/2 inches apart on the prepared baking sheets (6 cookies a sheet). Bake until the cookies are set and just beginning to crack, about 6 to 7 minutes, switching and rotating the baking sheets halfway through baking. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough using a fresh or cooled baking sheet. (The cookies can be stored in an airtight container for up to 1 week.)
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