Joe Frogger Cookies

01Method

1. 1

   Whisk the flour together with the ginger, cloves, allspice, baking soda, salt, and nutmeg in a medium bowl until evenly combined. Set the bowl aside.

2. 2

   In a large bowl, work the shortening with a sturdy spoon until smooth and creamy, about 1 minute. Mix in the sugar until thoroughly incorporated. Add the molasses, rum, and hot water, stirring until the shortening breaks into small beads — the mixture will appear curdled at this stage. Stir in half of the flour mixture until mostly absorbed, then add the remainder. The finished dough should be slightly sticky with a Play-Doh-like consistency. If it feels too wet, work in additional flour one tablespoon at a time.

3. 3

   Turn the dough out onto a large sheet of plastic wrap, press it into a flat rectangle, and refrigerate for at least 1 hour or overnight.

4. 4

   Heat the oven to 350°F and position racks in the upper and lower thirds. Line two baking sheets with parchment paper or silicone mats.

5. 5

   On a well-floured surface, roll the chilled dough out to a 1/4-inch thickness, checking with a ruler. Cut rounds using a 3-inch cutter or the rim of a glass, then transfer them to the prepared baking sheets with a thin spatula. Scraps can be re-rolled up to two times, yielding about 24 cookies in total.

6. 6

   Generously dust the top of each cookie with granulated sugar before baking.

7. 7

   Bake for 8 to 12 minutes, rotating the sheets halfway through, until the edges are set and the centers are puffed but still slightly soft — avoid overbaking. Allow the cookies to rest on the sheets for 2 minutes, then move them to wire racks and cool completely, about 30 minutes.

8. 8

   The cookies can be eaten once fully cooled, though the flavor improves noticeably by the following day. Stored in an airtight container at room temperature, they remain fresh for up to 2 weeks.