| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cookies, Favorites, Desserts |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable shortening |
| 4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 1/2 |
ts |
Ground ginger |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Blackstrap molasses |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Allspice |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
Mix shortening and sugar well. Stir in molasses nad water. Stir dry
ingredients together separately, then vlend into shortening mixture.
Chill dough for several hours or overnight. Heat oven to 375 degrees. Roll
dough 1/4" thick on floured board or sprinkle Saran wrap with flour. 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
trade these for rum to the seafarers coming home to Mystic. Since the pond
had lots of frogs in it, the large 8 inch cookies were given the name
"Froggers".
Recipe by: Mystic Seaport Cookbook
Posted to EAT-L Digest 16 Feb 97 by Frank Cavalier <cav@IDT.NET> on Feb 17,
1997.
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