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Notchland Inn
Hart's Location, NH

Ginger Froggers
Cookie Recipe


This is part of a virtual
inn-to-inn cookie
tour...enjoy!  
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Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
This recipe part of a virtual "cookie tour" of 17 inns in the Mt. Washington Valley of
New Hampshire...a real annual cookie and gingerbread tour that takes place the first
weekend of every December.  
Click here to get to the next inn with more recipes &
photos...
Notchland Inn, Hart's Location, New Hampshire - Photo by Emily Duffy
Notchland Inn's Gingerbread House -- Photo by Emily Duffy
Notchland Inn's Christmas Tree - Photo by Emily Duffy
Ginger Froggers Cookie Recipe
Notchland Inn, Hart's Location, NH

3/4 cup butter
3/4 cup sugar
1 1/4 cup molasses
1 tablespoon finely grated fresh ginger
1 tablespoon rum extract
4 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
6 tablespoons diced crystallized ginger
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup water

Cream butter and sugar at high speed
until light and fluffy.  Add molasses and
rum extract, mix until full blended.  In
separate bowl thoroughly mix all dry
ingredients by hand and then add to
creamed butter/molasses mixture
alternating with water.  Blend but do not
over beat.

Chill dough in plastic wrap for a couple
of hours until firm but rollable.  Take a
quarter or less of the dough from the
fridge and roll it approximately 1/4-inch
thick on a silicon pastry mat.  Choose
cookie cutters appropriate to the occasion
and cut shapes and place on a parchment
lined (or lightly sprayed) cookie sheet.  
Bake for 10 minutes.  Do not over bake.  
Smaller cookie shapes may require less
baking and larger shapes slightly longer.  
Baked cookies should be soft-centered
but not doughy.

Makes approximately 4 dozen 2 inch
cookies.
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