Old Fashioned Rolled Chocolate Cookies Food

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

CLASSIC CHOCOLATE COOKIES

Steps:

• Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake 12 to 15 minutes at 350 degrees.

GRANDMA WOLCOTTS CHOCOLATE JUMBLES (1912)

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.

OLD FASHIONED CHOCOLATE ROLLS

Steps:

• 1. In large mixing bowl, combine flour, salt, and shortening with pastry blender until mixture is crumbly.
• 2. Gradually add water until dough forms and holds together.
• 3. Prepare filling in small saucepan. Melt margarine and stir in cocoa and enough sugar to make a spreading consistency paste. Leave pan on lowest heat and stir occassionally while completing rolls.
• 4. Separate dough into small handfuls. Roll into a ball and then flatten on floured surface. Roll out to form a thin round crust.
• 5. Place a heaping tablespoon of chocolate mixture on the dough and spread to within about 3/4 in. of outside edge of the dough. Roll dough up lengthwise and seal up the ends and fold them over to the top.
• 6. Place on ungreased cookie sheet. Repeat until all dough is used.
• 7. Bake at 375 degrees for 25 min. or until crust is lightly browned.

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

OLD FASHIONED CHOCOLATE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Grease cookie sheets with butter or no-stick vegetable oil spray.
• Mix butter, shortening, sugar, egg, and vanilla in a mixing bowl until creamy. Slowly stir in cocoa, flour, baking soda, and salt.
• Roll 1/2 inch balls of dough and dip them in the granulated sugar to coat them.
• Arrange cookies 2 inches apart on a greased cookie pan (I used butter, you could also use non-stick vegetable spray).
• Cook for 5-6 minutes, allow to cool completely.

OLD FASHIONED ROLLED CHOCOLATE COOKIES

Steps:

• In a small microwave-safe bowl, microwave the chocolate on 100% power for 1 minute. Stir well.
• Continue microwaving on 5-% power, stirring at 30 second intervals.
• Stop microwaving before the chocolate completely melts and let residual heat finish the job.
• (Alternatively, in small heavy saucepan, melt the chcolate over lowest beat, stirring frequently; be very careful not to burn. Immediately remove from heat.let cool to warm.
• In a large bowl, with electric mixer on medium speed; beat together the butter and sugar until well blended lightened. Add the egg, vanilla and salt and beat until well blended and smooth.
• Reduce speed to low and beat in powdered sugar and 1/2 cup of the flour, then the chocolate, until well blended. Beat or stir in remaining 1/2 cup of flour until evenly incorporated.
• Divide dough in half.
• Place each portion between large sheets of wax paper.
• Roll out the portions 1/8" thick, check the underside of the dough and smooth out any wrinkles. Stack the rolled portions( paper still attached) on a baking sheet. Refrigerate for 45 minutes or until chilled and firm, or freeze.for about 20 minutes to speed chilling.
• Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray.
• Working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of waxed paper back into plate.
• Flip the dough over, then peel off and discard the second sheet. using a 2 1/2"-3" fluted round cookie cutter or any shape desired. cut out the cookies(if at any point the dough softens too much to handle, transfer the paper and and cookies to a baking sheet and refrigerate until firm again. using a spatula, transfer cookies to baking sheets, spacing 1 1/4" apart.reroll dough scraps -- sprinkle a few chocolate jimmies over and gently pat into dough.
• bake the cookies one sheet at a time, in middle of oven 6-9 minutes or just barely firm when pressed in centers.Reverse sheets from front to back halfway through baking time.
• Transfer sheet to wire rack and let stand until cookies firm up slightly, 3-4 minutes.Using a spatula, transfer the cookies to wire racks, let stand until completely cooled --
• Store in an airtight container for up to 2 weeks or freeze for up to 1 month.