Joe frogger spice cookies

Yield: 1 servings

Measure Ingredient
½ cup Chopped raisins
¼ cup Dark rum
4 cups All-purpose flour
1½ teaspoon Salt
1 teaspoon Baking soda
1½ teaspoon Ground ginger
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
¼ teaspoon Ground allspice
1 cup Unsalted butter; room temperature
1 cup Sugar
1 cup Mild-flavored; (light) molasses
\N \N Additional sugar

1. Place raisins in small bowl. Add rum and let stand at least 1 hour.

2. Preheat oven to 375 degrees F.

3. Combine flour, salt, baking soda, and spices in a large bowl. Using an electric mixer beat butter and 1 cup sugar in another large bowl to blend.

Beat in molasses. Beat in dry ingredients. Stir in raisins with rum. Cover bowl with plastic wrap and refrigerate dough overnight.

4. Divide dough in half. Roll out 1 dough piece on lightly floured surface to ¼-inch thickness. Using 3-inch diameter cookie cutter, cut dough into rounds. Transfer rounds to non-stick baking sheets. Sprinkle cookies with sugar. Bake until puffed about 8 minutes (cookies will become firmer when cooled). Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. Repeat with rest of dough. (Can be made 3 days ahead. Store in airtight container.) Makes two 8-½"x4-½"x2-½ " loaves Makes about 30

Copyright credit: 1996 by Bon Appetit Magazine © 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.

Similar recipes