Zutaten für Joe Froggers
- 3 cups all-purpose flour
- 1 teaspoon salt
- Ground Ginger
- 1/2 teaspoon ground nutmeg
- Ground Cloves
- 1 teaspoon baking soda
- Unsalted Butter
- Vegetable Shortening
- Dark Brown Sugar
- Granulated Sugar
- 1/2 cup molasses
- Dark Rum
- Coarse Sugar
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Zubereitung von Joe Froggers
- Whisk together 3 cups flour, 1 teaspoon salt, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1 teaspoon baking soda in a large bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together 1 cup softened butter and 1/2 cup shortening until light and fluffy.
- Add 1 cup granulated sugar and 1 cup packed brown sugar; beat until combined.
- Scrape down the sides of the bowl. Add 1/2 cup molasses and beat until the mixture is uniform in color.
- Heat 1/3 cup of water until very hot.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, in three additions, beginning and ending with the dry ingredients. Mix until just combined.
- Scrape down the sides of the bowl. Stir in 1 tablespoon of rum and mix for 15 seconds.
- Cover the bowl and chill the dough for at least 3 hours, or preferably overnight.
- Preheat oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Lightly dust a clean work surface with flour.
- Roll out the dough to 1/4 inch thickness.
- Use a 2- to 3-inch round cookie cutter to cut out cookies.
- Transfer cookies to prepared baking sheets and sprinkle with sanding sugar.
- Bake for 8-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
49g
Fat
6g
Carbs
8g
