Prep 24 hrs
Cook 12 mins
Family favorite- originally sailors used to carry them on ships as they kept well.
- 7 cups flour, sifted
- 1 tablespoon salt
- 1 tablespoon ginger, ground
- 1 teaspoon clove
- 1 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 3⁄4 cup water
- 1⁄4 cup rum or 1⁄4 cup apple juice
- 2 teaspoons baking soda
- 2 cups dark molasses
- 1 cup shortening
- 2 cups sugar
- Sift flour with salt, ginger, cloves, nutmeg and allspice.
- Combine water with rum or apple juice. 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. Place on greased baking sheets, leaving room for spreading, and bake for 10-12 minutes. Let stand on sheet a few minutes befoe removing, to prevent breaking.
- Store in a covered cookie jar.
viola reeves had old newspaper clipping from the old sturbridge village.it said<br/>" uncle joe , a colored gentleman,who used to live in a cabin by the frog pond in marblehead massachusetts originally baked these spicy treats for local fishermen .they bought enormous batches to stock their galleys for long trips<br/>good keepers these sweets .the name ?,the big flat cookies were remindful of the big fat frogs that sat on the lily pads on uncle joes pond"