• Cooking Time: 8 to 9
• Servings: 24
• 4 1/3 c. sifted all-purpose flour
• 1/4 t. allspice
• 1 t. baking soda
• 3/4 c. shortening 1/2 t. salt
• 3/4 c. sugar
• 1 1/2 t. ginger
• 1 c. light molasses
• 3/4 t. cloves
• 3/4 t. nutmeg
• 1/3 c. water

1. Mix and sift flour, baking soda, salt and spices. Cream shortening and sugar.
2. Add molasses; beat well.
3. Add flour mixture and water alternately, beating until well blended after each addition.
4. Wrap dough in foil; chill overnight.
5. Roll dough half at a time, about 1/4 inch thick. Cut with floured 4-inch round cookie cutter.
6. Bake on lightly greased cookie sheets @ 375 degrees for 8 to 9 minutes or until just done, but not browned around the edges.
7. Cool on racks.
8. Store in airtight can or jar.cookies.

They’re made from a recipe that is over 100 years old - the pride of one man, Uncle Joe, as he was known to the people of Marblehead, Mass. Since he lived on the edge of a frog pond, the cookies soon became known as Joe Froggers.