Joe Froggers

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

1. Sift flour with salt, ginger, cloves, nutmeg and allspice. Combine water with rum.
2. Combine soda with molasses (use larger bowl as combination will foam up).
3. Cream shortening and sugar. Add sifted dry ingredients, water mixture and molasses mixture in 2 sections with creamed mixture, blending well after each addition. Chill dough, preferably overnight.
4. Roll to 1/4-inch thickness on floured surface.
5. Cut with 4-inch round cutter (may use a tin can). Place on greased baking sheet.
6. Bake at 375u0b0 for 10 to 12 minutes. Let stand on sheet a few minutes before removing to prevent breaking.
7. Store in covered, airtight container.
8. Makes 12 dozen 5-inch cookies.

flour, salt, ginger, ground cloves, nutmeg, allspice, water, rum, baking soda, dark molasses, shortening, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925145 (may not work)