VALENTINE CHOCOLATE JUMBLES
The Swiss immigrants who settled in and around Schoharie County in upstate New York in the 1700s brought their recipe for chocolate jumbles, iced chocolate-and-spice cookies which have changed little in three centuries and are still hugely popular. Usually made in rounds with a hole in the middle, they are said to be named for...
Provided by Linda Blakely
Categories Cookies
Time 10m
Number Of Ingredients 17
Steps:
- 1. In large bowl combine cookie ingredients with mixer until well blended. Chill several hours or overnight.
- 2. Roll out dough about 1/4" thick between sheets of waxed paper. Cut into heart shapes with 2-1/2" heart-shaped cutter, then cut out centers with 1" heart-shaped cutter. Place on parchment-lined cookie sheet. Reroll scraps and repeat until all dough is used up. Chill again briefly before baking. Bake in center of oven preheated to 350 8-10 minutes, or until edges are firm. Cool on cookie sheet 5 minutes before removing to wire rack to cool completely.
- 3. Combine icing ingredients except food coloring. Add more confectioners' sugar or water to achieve spreading consistency. Ice cooled cookies. EITHER let icing harden a few hours and paint designs of your choice with red food coloring and very fine brush. OR sprinkle wet icing with valentine-themed colored sprinkles, let dry completely.
GRANDMA WOLCOTTS CHOCOLATE JUMBLES (1912)
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.
Provided by Irwin Family Favori
Categories Dessert
Time 2h
Yield 60 jumbles
Number Of Ingredients 10
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
Make and share this Chocolate Jumbles recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 50m
Yield 18 serving(s)
Number Of Ingredients 10
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.
TRIPLE CHOCOLATE OATMEAL JUMBLES
This recipe was in today's paper. It won the grand prize in an "Ultimate Oatmeal Cookie" contest. It sounds really good and very simple to make. Can't wait to try it out!
Provided by lovindisney
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place margarine in large microwavable bowl; cover loosely with waxed paper.
- Microwave on high for 30 seconds or until melted.
- Cool slightly.
- Add remaining ingredients.
- Stir until well blended (dough will be very stiff) Drop dough by level 1/4 c, two inches apart onto ungreased cookie sheets.
- Flatten slightly.
- Bake 13-17 minutes, just until set.
- Do not overbake.
- Centers should be soft.
- Let stand on cookie sheet 1 minute.
- Transfer to wire rack to cool completely.
Nutrition Facts : Calories 209, Fat 11.1, SaturatedFat 3.4, Cholesterol 27.1, Sodium 236, Carbohydrate 26.1, Fiber 1.4, Sugar 13.7, Protein 3.6
WHITE CHOCOLATE-PEPPERMINT JUMBLES
"Salty pretzel nuggets are coated in white chocolate and combined with peppermints for an irresistable confection..." From Christmas with Southern Living, 2006. I made these last year and gave away as small gifts wrapped in pretty Christmas cellophane bags. Very tasty and easy to make. Recipe is for use with your crockpot.
Provided by kitty.rock
Categories Candy
Time 2h12m
Yield 8 dozen candies
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in a 6-quart slow cooker.
- Cook, covered, on LOW for 1 hour, 30 minutes or until vanilla bark and chocolate look very soft.
- Uncover and stir until smooth.
- Stir in pretzels, crackers, and crushed peppermint candies.
- Drop candy by heaping tablespoonfuls onto wax paper.
- Let stand 1 hour or until firm.
Nutrition Facts : Calories 1123.9, Fat 65.6, SaturatedFat 36.6, Cholesterol 24.8, Sodium 270.9, Carbohydrate 126, Fiber 0.3, Sugar 108.6, Protein 12.4
HOMEMADE VALENTINE'S CHOCOLATES
Find yourself a nice decorative box to put these in. It doesn't hurt if it has the word 'love' on it. And then you present these as your gift for Valentine's Day. The flavor profile for these is just perfect: dark chocolate with just a hint of warmth.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 50m
Yield 32
Number Of Ingredients 5
Steps:
- Place chocolate into a bowl; add chipotle pepper and salt.
- Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour cream over chocolate and let stand for 3 minutes.
- Stir gently until chocolate mixture is completely smooth. Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll the chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 minutes to 1 hour.
- Place cocoa into a small bowl. Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Roughly cut candy into 1/2-inch square 'stones'. Place the chocolate pieces into the cocoa and toss gently to coat.
Nutrition Facts : Calories 48 calories, Carbohydrate 4.9 g, Cholesterol 5.1 mg, Fat 3.6 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 2.2 g, Sodium 2.3 mg, Sugar 3.9 g
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