Next up for October 21 is a cookie full of fall flavors!
Joe Froggers, or Ginger Rum Molasses Cookies
4 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1 tsp baking soda
4 tbsp (1/2 stick) unsalted butter
1/4 cup vegetable shortening
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 1/4 cups dark molasses
3 tbsp dark rum
Coarse sugar for decor
Whisk the flour, salt, ginger, nutmeg, cloves, and baking soda. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together until there are no visible lumps. Add both sugars and beat until just incorporated. Scrape down the bowl, add the molasses, and beat until the mixture is uniform in color.
Prepare 1/3 cup very hot water. Add the flour mixture to the butter mixture, alternating with the hot water, in three parts, beginning and ending with the flour mixture. Scrape down the bowl, add rum, and mix for about 15 seconds. Cover the bowl and chill for at least 3 hours or overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Dust a work surface with a sprinkling of flour. Roll the dough into a ¼ inch thick round. Cut out the cookies with a 2- to 3- inch round cookie cutter, and transfer them to the prepared baking sheets. Sprinkle a tiny bit of the sanding sugar onto each cookie.
Bake the cookies for about 8-12 minutes, until they are set. Place the baking sheet on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely. Cookies can be stored for up to 3 days in an airtight container.
Makes about 36-48 cookies, depending on the size of the cutter.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.