I’m joining my friend Heather of Real: The Kitchen and Beyond in co-hosting a new linky to share our Pinterest Food pins.
My family has been making Joe Froggers (molasses and rum cookies) since the recipe first showed up in the Ladies Home Journal magazine way back in the 80’s. For years, my mom had a 4 inch brown glass bowl she would use for cutting the cookies. Whenever my mom, my sister, and I get together to make cookies for Christmas, we always gravitate towards spicy cookies like the Joe Froggers and my gluten-free Gingersnaps.
According to Yankee Magazine, Joe Froggers date back to Colonial Times. The Ladies Home Journal variation with rum allegedly comes from a tavern in Marblehead, Massachusetts run by a freed slave named Joseph Brown. When the cookies were originally made, they were 6 inches in diameter and shaped more like a lily pad than our round cookies. However, Joe may not have been the author of the original recipe. A quick search via Google turned up information citing his wife Lucretia as creator of the Joe Frogger recipe.
What’s your family’s traditional cookie to make at Christmas time?
- ½ cup shortening or bacon fat or butter
- 1 cup sugar
- 4½ cups white whole wheat flour
- 1½ tsp salt
- 1½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground all spice
- ½ tsp nutmeg
- 1 cup molasses
- 1 tsp baking soda
- ⅓ cup dark rum (we never use this) or ½ tsp rum extract
- 3 T hot water
- Cream shortening/bacon fat with sugar until fluffy in a mixing bowl.
- Mix together flour, salt, and spices. Slowly add them to the bacon fat/sugar mixture.
- Combine the molasses and baking soda in a 2 cup Pyrex cup and add to the batter. Mix thoroughly.
- Combine the rum or rum extract with the hot water. Then add the mixture to the batter, beating at low speed. Again, mix thoroughly.
- Cover the dough and chill for at least 2 hours. This dough can be made ahead, frozen, and defrosted in the fridge.
- Preheat oven to 375. Grease 2 cookie sheets or cover them with parchment paper. I prefer the parchment paper to prevent contact with the aluminum baking sheets and for easier clean up. The parchment paper can be reused a number of times, too.
- When rolling out the cookies, divide the dough into smaller portions and keep the unused dough refrigerated while you are working.
- Roll out the cold, sticky dough on a pastry cloth or well-floured surface. Make sure the rolling pin is well floured, too. Roll the dough out ¼ inch thick and cut into 4-inch rounds. Place on the cookie sheets.
- Bake cookies for 15 minutes, checking for doneness. Cool completely on a wire rack before storing.
Because I love meeting new people and sharing, this post is linked to:
Talking Tuesday, Teach Me Tuesday, Fat Tuesday, Create Link Inspire, Hearth and Soul Blog Hop, The Inspiration Board, Traditional Tuesdays, Gastronomical Sovereignty, Tasty Tuesdays, Healthy Today Wednesday, Works for Me Wednesday, Made by Me Monday, Show What Ya Got, Thursday are Your Days, Home and Garden Thursday, Thumpin’ Thursdays, Frugal Food, Catch as Catch Can, Foodfantastic Friday