Chocolate Jumbles Cookies
List of Ingredients
An old Christmas Cookie recipe from the Havens-Swimelar Family, Tioga Co, PA
1 cup molasses
3/4 cup cocoa powder
1/2 cup sugar
1/2 cup shortening (butter flavor crisco works good)
1 egg
1-1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/4 to 1/2 cup hot water
1-1/2 to 2 cups all purpose flour
More flour (for later)
Mix well all ingredients except for flour, then in a large bowl slowly
mix the flour in until it forms a soft dough, making sure all is
thoroughly mixed. This is a pretty gooey, sticky mixture and can be hard
to mix...use an electric mixture if you have one.
Store this mix in the refrigerator for about 2 hours (to stiffen).
Making the cookies:
Make a large spread of wax paper on a table or large counter top (using
a few sheets of the wax paper (app. 2' long) layered over each other.=20
Sprinkle flour all over the wax paper then take a handful of flour and
build a mound in the middle of the wax paper. Take a handful of the
cookie dough, first sprinkle some flour on your hands so it doesn't
stick to your hands, and knead the dough in your hands, forming a ball.=20
Put the ball of dough onto the flour mound in the middle of the wax
paper and roll into the flour, push the rest of the flour off to the
side. Roll out the dough with a rolling pin, sprinkling with more flour
if necessary (sometimes it sticks to the rolling pin if there is not
enough flour on the surface of the dough). Once you have rolled out the
dough, you can use Christmas shaped cookie cutters to cut out your
cookies (the larger shapes work best). Carefully lift them off the wax
paper and put on a non-stick cookie sheet. If you don't have a
non-stick cookie sheet, then grease the cookie sheet with some butter or
margarine.
Preheat oven to 350=B0, bake for 8-10 minutes. Check with toothpick, if
the dough doesn't stick to it, they should be ready. Cookies will be
soft when the come out of the oven, but they will harden some while they
are cooling off. Ideally, they should be thick and chewy, although this
is not a very moist cookie. Because of all the flour used in rolling
this sticky mixture, you may notice they are a little powdery when they
come out of the oven, this is okay. =20
Let cookies cool long enough to add frosting and decorations.
Homemade Cookie Frosting (for these or any cookies):
1-1/2 cups confectioner's sugar
1/2 cube of butter (set out in advance to soften)
A few drops of milk to moisten
A few drops of vanilla extract (to taste)
Food coloring (if you are using more than one color, put frosting in
separate bowls, then add drops in each bowl for desired color).
Mix above ingredients (except coloring), when all is mixed well add some
food coloring and stir in. Chill the frosting in the refrigerator for
about 15-20 minutes, if you leave the frosting in the refrigerator too
long, it will become too hard to spread, but you can then leave it out
at room temperature for a little while to soften again.
Spread frosting evenly over cooled cookies with a butter knife. Add
sprinkles if you wish. You may want to cool cookies in refrigerator
(single layered on cookie sheet or plate) for about 10 minutes. The
frosting will harden quicker and you can stack them in a container for
storage. Putting wax paper between stacks helps to prevent the cookies
from sticking to each other and breaking.=20
Recipe
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