Jumbo Chocolate Cutouts Recipe

Jumbo Chocolate Cutouts Recipe
Jumbo Chocolate Cutouts Recipe photo by Taste of Home
Publisher Photo

Jumbo Chocolate Cutouts Recipe

Be the first to add a review
Publisher Photo
The recipe for these light cookies has been passed down from generation to generation. Have a little extra fun with frosting if you like. They freeze well, too!—Helen Brown, East Dover, Vermont
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup shortening, melted
  • 1/2 cup baking cocoa
  • 1 cup molasses
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup strong brewed coffee
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • Confectioners' sugar

Directions

Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.
Bake until edges are set, 14-16 minutes. Cool on pans baking sheets 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar. Yield: about 2 dozen.
Originally published as Jumbo Chocolate Cutouts in Cookies & Candies Bookazine 2016

  • 1 cup shortening, melted
  • 1/2 cup baking cocoa
  • 1 cup molasses
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup strong brewed coffee
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • Confectioners' sugar
  1. Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.
  3. Bake until edges are set, 14-16 minutes. Cool on pans baking sheets 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar. Yield: about 2 dozen.
Originally published as Jumbo Chocolate Cutouts in Cookies & Candies Bookazine 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forJumbo Chocolate Cutouts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review