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Joe Froggers
Large, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again!, soft and chewy, these are a great snack. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 cup molasses
- 1/3 cup hot water
- 2 tablespoons rum or 1 teaspoon rum extract
- 3-1/2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Sugar
Directions
- 1. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 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. Refrigerate, covered, 4 hours or until easy to handle.
- 2. Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped into sugar.
- 3. Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.
Nutrition Facts
1 cookie: 238 calories, 6g fat (1g saturated fat), 0 cholesterol, 277mg sodium, 44g carbohydrate (25g sugars, 1g fiber), 3g protein.
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