Jumbo Chocolate Cutouts

Total Time Prep: 10 min. + cooling Bake: 15 min./batch + cooling
Yield about 2 dozen
Test Kitchen Approved
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

Ingredients

  • 1 cup shortening, melted
  • 1/2 cup baking cocoa
  • 1 cup molasses
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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

  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. Cover and 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 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar.

Nutrition Facts

1 cookie: 232 calories, 9g fat (2g saturated fat), 16mg cholesterol, 166mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein.

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
Recipe Creator

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