Makes about 4 dozen
The recipe used by Blair Porter of Ladycakes Bakery is based on this traditional formula from “A Book of Favorite Recipes,’’ compiled in 1994 by the Gerry School Cookbook committee. Blair’s adaptations include using dark rum and blackstrap molasses. You can also use regular rum and molasses.
|1 1/2||teaspoons ground ginger|
|1/2||teaspoon ground nutmeg|
|1/4||teaspoon ground allspice|
|1/8||teaspoon ground cloves|
|1/2||cup solid vegetable shortening|
|1||cup blackstrap or regular molasses|
|6||tablespoons hot water|
|2||tablespoons dark or regular rum|
|1||teaspoon baking soda|
|Extra flour (for rolling)|
2. In a large bowl, cream the shortening and sugar until soft.
3. In another bowl, whisk the molasses, hot water, rum, and baking soda (the mixture will begin to bubble).
4. Stir the flour mixture into the shortening alternately with the molasses mixture until blended. Scrape down the sides of the bowl with a spatula and beat well again. The dough will be quite stiff.
5. Scrape down the sides of the bowl again. Shape the dough into a large flat cake. Wrap in foil and refrigerate for several hours or overnight.
6. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
7. On a floured counter, roll the dough 1/4-inch thick. For traditional froggers, use a 4-inch cutters dipped often in flour or use a coffee can. Transfer the dough to the sheets.
8. Bake for 12 to 15 minutes or until the cookies are set. Let them sit for a couple of minutes on the baking sheets. Transfer to wire racks to cool. Adapted from “A Book of Favorite Recipes’’