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original joe froggers~flavors of cape cod

(2 ratings)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

This recipe is over 100 years old ~ and made of sea water then.(Should be perfect survival food for ambitious field trips!) The Legend of Joe Froggers: A couple known as Aunt Crease and Black Joe lived at the edge of a pond in Marblehead, Massachusetts. Joe had fought in the Revolution as a young man. On election night, they would open their house, which on occasion was also a local tavern, and serve grog. Joe would play the fiddle and Aunt Crease would cook. One of her specialties was a molasses cookie the size of a modern-day salad plate Taken from cookbook ~ Flavor of Cape Cod.

(2 ratings)
yield 4 dozen
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For original joe froggers~flavors of cape cod

  • 1 c
    shortening
  • 2 c
    sugar
  • 1 Tbsp
    salt
  • 3/4 c
    water
  • 1/4 c
    dark rum, we used rum flavoring
  • 2 tsp
    baking soda
  • 2 c
    dark molasses
  • 7 c
    flour
  • 1 Tbsp
    ginger
  • 1 tsp
    cloves
  • 1 tsp
    nutmeg
  • 1/2 tsp
    allspice

How To Make original joe froggers~flavors of cape cod

  • 1
    Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. ( if your mixer has a dough hook, this works well) Dough is, and should be sticky. Chill overnight in refrigerator. When ready to bake, roll dough to 1'2" thickness. Cut with large cutter.
  • 2
    Bake in 375 degree oven for 10-12 minutes. I don't grease cookie sheet, and because cookies are large, put only 6 to a sheet to accommodate spreading as they cook. Yield: about 4 dozen.
  • 3
    Some tips on making and cooking these: Dough is very sticky, and soft, never worked with this type of dough before, and I have made alot of cookies that you roll out. Need a well floured counter or sheet your using, and roll them 1/2 for softer cookies~ 1/4 for a little crispy. Watch the cooking time as they need to be a little firm but not to firm. If your going to use cut-out shapes, make sure you keep them well floured. When transferring them to the cookie sheet, use a wide spatula, don't try to pick up with your hands. They are worth the work and wait (overnight in refrigerator) yummy old fashioned molasses cookies
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