Best 2 Grandma Wolcotts Chocolate Jumbles Recipes

Grandma Wolcotts Chocolate Jumbles (1912) image

Provided by Irwin Family Favori

Categories Dessert

Time 2h

Yield 60 jumbles

Number Of Ingredients 10

1 pint molasses
1 cup light brown sugar
3 eggs
1/2 cup butter, melted
1/2 cup lard, melted (more lard than butter)
1 teaspoon cinnamon
1/16 teaspoon clove, ground
1 teaspoon baking soda (in molasses)
6 bittersweet chocolate squares, melted (3 oz)
5 1/2 cups flour

Steps:

Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
Melt lard, butter and chocolate, then add to mixture.
Sift in flour gradually, until stiff.
Refrigerate to make dough hard and easy to roll.
Roll out dough on floured surface until about 1/4 inch think.
Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
Make a frosting with water and powdered sugar and frost cookies.
Tip: If cookies dry out, place the heal of a piece of bread in the storage container.

Chocolate Jumbles image

Provided by ratherbeswimmin

Time 50m

Yield 18 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup salted butter, softened to room temperature
1 1/2 cups firmly packed dark brown sugar or 1 1/2 cups light brown sugar
2 large eggs
1 1/2 teaspoons vanilla
2 cups white chocolate chips (or chunks)
1 cup pecans, chopped

Steps:

Preheat oven to 350 degrees.
Grease two cookie sheets or lime them with Silpat.
In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
Cream the butter and sugar in a large bowl.
Add the eggs and vanilla; mix and scrape down the sides of the bowl.
Add the flour mixture and mix until it is just combined.
Add the white chocolate chips and pecans.
If the dough is too stiff, wet your hands and finish mixing by hand.
Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
Wet it with warm water between scoops so the dough falls out easily.
Press the dough balls down gently with your fingertips.
Bake the Jumbles for 20 minutes.
The cookies will be soft when they come out of the oven; do not overbake them.
Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.