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So about a week ago, Mario Batali made a post about “Froggers” on facebook. I did a bit of looking and it seems to be an old school recipe. Kind of like a rumball thats combined with a gingerbread cookie. I have to admit that I am a lazy baker. I like things that can be quickly put together and whipped up in a flash. And 90% of the recipes required rolling, cookie cutters, adding copious amounts of more flour. Then I found one that refrigerated the dough (from 8 hours to 3 days) and scooped onto a cookie sheet. Discovering that I could do it that way cinched the deal.<\/p>\n
My first batch, turned into what seemed to be 3 giant cookies. They spread. I have a silpad that has 20 circles on it and the scoops had spread out that I barely salvaged enough cookies for a dozen. And the batter, for a lack of a better word, was gooey. I can see why you had to add the copious amounts of flour when rolling it. But I persevered, glopping the scoops of dough into rough ball shapes. Spacing out every 2 circles, alternating the rows, to give me 10 per baking batch.<\/p>\n
In the end, they made a really nice chewy ginger rum cookie and permeated the house in rum scent. Though, since I’ve already made ginger cookies and<\/em> gingerbread rumballs, they seemed rather redundant. Now that I know the tricks when baking them, I may make them next year and omit my other ginger cookies. If you want to do the roll out method and add flour so it doesn’t become sticky, I think you will lose the nice chewy cookie texture.<\/p>\n<\/div>
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