Sat. Nov. 5
6:30 — 9 PM
TIPS TOTAL: $500
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Dr. John C. Barber is an ophthalmologist who spent a career treating patients and training future ophthalmologists. He trained at Washington University Medical School in St. Louis, Medical College of Virginia in Richmond, and Massachusetts Eye and Ear Infirmary (Harvard) in Boston. He lived in Marblehead, Massachusetts for two years where he was introduced to the famous Joe Frogger's rum and molasses spice cookies and learned how to make them.
JOE FROGGER'S RUM AND MOLASSES SPICE COOKIES
Recipe makes about 24 large (4-5") cookies
3 1/2 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1 1/2 Tsp. Ground Cloves
1/2 Tsp. Ground Nutmeg
1/4 Tsp. Ground Allspice
1/4 Cup Water
1/4 Cup Dark Rum (to skip rum, use 1/2 cup water)
1 Cup Molasses
1/2 Cup (1 stick) Butter, Softened
1 Cup Sugar (plus sugar for sprinkling)
In a bowl, whisk flour, baking soda, salt, ginger, cloves, nutmeg and allspice. In another bowl, blend water, molasses and rum. In a large bowl, beat butter and sugar until blended. Add flour mixture alternately with molasses mixture, beginning and ending with flour until just incorporated, scraping down sides of the bowl. Cover with plastic wrap and refrigerate for at least three hours or overnight.
Let dough sit at room temperature for one hour or until soft enough to scoop. Set the oven to 375◦. Line 2 baking sheets with parchment paper. Using 1/2 of the dough, drop batter in approximately 1/4 cup mounds on parchment, 6 to each baking sheet. Space at least 2 inches apart as dough will spread. Sprinkle generously with sugar. Flatten mounds slightly with spoon and restore roundness.
Bake for 16-18 minutes, turning and shifting sheets on racks after 8-9 minutes. Cookies are done when just firm to touch and starting to crack. Transfer parchment to wire racks to cool for 10 minutes before removing cookies from parchment. Parchment can be reused for second half of dough.
Store in airtight container with waxed or parchment paper between layers for up to 2 weeks. Flavors blend and improve for the first few days.
Adapted from recipe by Sheryl Julian on the Boston Globe webpage.