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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.
Recipe for Joe Frogger ginger cookies The Boston Globe
Spice cookies (called variously small or tea cakes, biscuits, jumbles in early cookbooks) along with gingerbread, were developed in 17 th-century England and recreated in the Colonies, flavored with molasses ("treacle" in some old recipes). Joe Froggers are so entwined with one specific place and time that the history is unlikely to be all.
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Instructions. In a medium bowl, whisk together hot water, molasses and rum. In a large second bowl, whisk together 3 cups flour with the baking soda, salt, and spices. Set aside. In another large bowl, cream together butter and sugar until light and fluffy, about 4 minutes.
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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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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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Joe Froggers are not only a delicious dessert but also a symbol of resilience and the ability to overcome adversity. Biting into a Joe Frogger is like taking a bite out of history and savoring the flavors of the past.. The recipe for Joe Froggers has been passed down through generations, with slight variations along the way. Today, Joe.
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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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mixed mushroom and pecan pâté. red kale and shallot salad with almonds and miso-lemon dressing. cashew dip with salsa. peanut butter miso cookies from the NYT. smashed broccoli with a lemon bean dip. msemmen recipe. sun-dried tomato pâté. vegetable soup from medical school. the best hummus: zahav's hummus recipe from the NYT.
Joe Froggers
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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1. In a bowl, whisk the flour, baking soda, salt, ginger, cloves, nutmeg, and allspice. 2. In another bowl blend the water with the molasses. 3.
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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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directions. Sift together the flour, baking soda, salt, ginger, cloves, nutmeg, mace, allspice and optional black pepper. Set aside. In the large bowl of an electric mixer, beat the butter until it softens. Add the sugar and beat to mix. Beat in the molasses.
Joe Frogger Cookies The Washington Post
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.
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When ready to bake, shape the chilled rounds into neat balls. Pat them down ½ inch thick (about 3 inches across) on parchment lined baking sheets about 6 to a sheet and leaving plenty of room for spreading. Bake one sheet at a time in a 375 degree oven for about 10 minutes (check at 8 if you made them smaller).
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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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Back in the 1800s dishes called Fresh Smother, Duff and Jo-Floggers or Joe-Froggers were served on fishing vessels along the north Atlantic coast from Newfoundland down to New York. These names come from "The Fisheries: Cod, Mackerel, and Herring" a report published in 1843 by Lorenzo Sabine. The report was reporting in real time about then.
