Joe Froggers

Yield: 2 dozen

5 cups sifted flour
1 1/2 teaspoons salt
1 1/2 teaspoons ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cloves
3/4 cup vegetable shortening or margarine
1 cup firmly packed brown sugar
1 cup molasses
1/2 cup water
  1. Lightly grease cookie sheets.
  2. Sift dry ingredients together and set aside.
  3. Cream shortening until softened.
  4. Add brown sugar gradually, creaming until fluffy after each addition.
  5. Mix together molasses and water.
  6. Alternately blend dry ingredients in fourths, molasses mixture in thirds, into creamed mixture, blending well after each addition. Finally blend until well mixed. Chill dough 1 1/2 hours.
  7. Remove amount of dough needed for a single rolling. Roll 1/4 inch thick on lightly floured surface. Cut with 3 inch round cookie cutter.
  8. Using a pancake turner, place cookies about 2 inches apart on cookie sheets.
  9. Bake at 375 F about 10 minutes. Remove cookies to cooling rack.