Recipe by Irwin Family Favorites
Great Grandma Wolcott and Aunt Grace would make these delicious frosted cookies. They are like a chocolate ginger bread cookie and a cup of milk tops them off. I make them for Christmas to share with family and friends, and usually double the recipe.
Top Review by Sydney Mike
I made just a third of this recipe, more as an expirement than anything else, & it was most successful! Not only are these great tasting cookies, but the recipe is well worth keeping around so I can make more during the winter holidays! THESE CHOCOLATE TASTIES ARE EXCEPTIONAL! Thanks for a great keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
- 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
Directions See How It's Made
- 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.