Recipe: Ginger Joe Froggers (pre 1940 cookies)

recipelink.com Chat Room Recipe Swap - 2001-08-11
From: recipelink.com

Ginger Joe Froggers (pre 1940 cookies)
From: Katie E Green
Newsgroup: rec.food.cooking

These were very popular one, along the New England Sea Ports. I keep running across the recipe. They make BIG cookies. Evidently Mr. Joe Frogger was the Famous Amos of his day. He lived in Marblehead, Mass. by a pond called Uncle Joe's Frog Pond. Fishermen would trade him rum, for his spicy molasses cookies, which they took to sea. The cookie is as good or better than Hermits (which used to be known as Sailor's Cookies). This recipe came from Mammy Cressy, Joe's daughter--otherwise it would have been lost to us forever. His recipe was a trade secret; he claimed the secret ingredients were rum and SEA WATER.

The story is as charming as the cookie!

Makes 18 to 20 LARGE cookies

3 1/2 cups sifted all purpose flour
2 1/2 teaspoon ground ginger (reduce by 1/2 tsp if less hot desired)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon salt
1 cup dark molasses
1 teaspoon baking soda
1/2 cup butter, room temperature
1 cup sugar

3 TBS dark rum (I like Meyer's) with 1/2 cup water OR Seawater

Whisk dry ingredients to blend in large bowl. Combine molasses and soda in a large bowl. *This will foam and double in volume; set aside. In another bowl, cream butter and sugar until light in color and fluffy. Stir in flour mixture, a cup at a time, and beat well after each addition. Cover and chill dough for 8 to 12 hours.

Preheat oven to 375F. Roll out dough to 1/3 to 1/2 inch thick on lightly floured surface and cut with large 4 inch biscuit cutter. Place on greased cookies sheets 3 inches apart and bake in middle of oven for 10 minutes or until tops feel firm. Remove and cool for 2 minutes, then carefully remove from cookie sheets with spatula. Store in air tight containers for up to 2 to 3 weeks.

NOTE: another recipe states to roll into 2 inch balls and flatten to 1/2 inch with sugared glass bottom. That would give you a large cookie, but more moderate in size.