Recipes

Revolutionary War Cookie Recipes

Joe Frogger Cookies

1 tsp rum extract

1tbsp water

1 1/2 tsp salt

3 c flour

3/4 tsp ginger

1/2 tsp allspice

1/4 tsp nutmeg

1/8 tsp ground cloves

1 c molasses

1 tsp baking soda

8 tbsp butter

1 c sugar

1 c powdered sugar

approx 1 tbsp half and half

In a large cup, stir molasses and backing soda together. Let sit for 15 minutes. It will foam.
In a cup, stir rum extract, water, and salt together. Let it foam.
In a bowl, whisk flour, ginger allspice, nutmeg, and cloves together.
With a mixer, in another bowl, beat butter and sugar until it is light and fluffy.
Add rum extract mixture to butter and sugar.
Alternate adding small amounts of flour mixture, then molasses mixture to the butter and rum extract mixture.
Cover and chill for 8 hours.
Scoop dough onto baking sheets and cook in preheated 375 degree oven for about 8 minutes.
Cool on a cooling rack.
Mix powdered sugar and half and half. Brush or spoon the icing onto the cooled cookies. The icing will harden slightly.

Honey Jumble Lemon Cookies

3/4 c butter

1 1/4 c sugar

2 eggs

1 tbsp honey

2 3/4 c flour

1 tsp baking powder

1/4 tsp salt

1 box lemon pudding powder

2 tbsp sugar

1 tsp cinnamon

With a mixer, beat butter and 1 1/4 c sugar until light and fluffy.
In a cup, mix eggs and honey.
In a bowl, whisk flour, baking powder, pudding powder, and salt.
Add egg mixture to butter and sugar mixture.
Add flour mixture to butter mixture, a little at a time.
Chill dough for 15 minutes.
In a shallow bowl, whisk cinnamon and 2 tbsp sugar.
Scoop dough and roll it in the cinnamon sugar mixture.
Place them on baking sheets and bake in a preheated 375 degree oven for 8-12 minutes.
Cool on a cooling rack.

Revolutionary War Cookie Recipes

Layla Sugar Cookies

1 cup unsalted butter 1. Preheat oven to 350 degrees.

1 cup white sugar 2. Cream butter and sugar until smooth with mixer

1 tsp vanilla extract 3. Add in extracts and egg. Blend until smooth.

1/2 tsp almond extract 4. In a separate bowl, combine the remaining dry ingredients. Then,

1 egg add a little at a time to the wet ingredients. Do NOT chill dough.

2 tsp baking powder 5. The dough should pull away from the sides of the bowl.

1/2 tsp salt 6. Knead, separate, roll out to 1/4 inch thick on a floured surface.

3 cups all purpose flour 7. Cut into shapes and bake on cookie sheet for 6-8 minutes.

8. Cool on cookie sheet until the cookie is firm enough to move to

a cooling rack. Do not ice until completely cool.

Cookie Icing

1 pound of powdered sugar 1. All all ingredients with a mixer. It should be a thick, but smooth paste texture.

1/4 cup of milk (any type) 2. Divide the icing into separate containers and use GEL colors to tint them.

1/4 cup light corn syrup 3. This is the perfect consistency for outlining or simply dipping. If you wish to flood an

1 tsp clear vanilla extract area, add 1 tsp of milk to thin the icing. If it gets too thin, add powdered sugar to

1/4-1/2 tsp clear almond extract thicken it.

pinch of salt 4. Allow the iced cookies to dry 12 hours before storing them in containers.

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