I love a good molasses story. They always involve happy memories of moms and grandmothers and what’s not to love about a story that makes you feel good all over? I bet you have your own molasses memories and may be reading this post will take you back to a warm kitchen.
That’s what this story did for me. It came from Sandy Bowers, a lover of molasses from New York State.
This is what she told me:
- “When I was a little girl (back in the 1940’s) I used to always look forward to going to my grandmother’s house and help her bake Chocolate Jumbos. I think the recipe has been a family favorite for many years. Grandma would mix and bake the cookies and I would put the frosting on them. Everybody loved Grandma’s Chocolate Jumbos and they are still a favorite in our family today. A good old fashioned recipe and always made with lots of love!! I am so glad they were a hit with your family and friends and that the recipe will be passed on to others. God Bless!”
When Sandy sent me the recipe I made it right off the bat because I can’t resist family favourites. The recipe got me thinking about my grandmother’s soft molasses cookies and how my mom used to make them as jam-filled thumbprint cookies. Since we’re into jam season that’s how I made Sandy’s Chocolate Jumbos (this time). Next time I’ll frost them just as she does.
- 1 cup Crosby’s Fancy Molasses
- 2 cups brown sugar
- 1 cup shortening
- 1/2 cup hot water
- 1/2 cup cocoa
- 1 tsp. cinnamon
- 1 tsp. allspice
- 2 tsp. baking soda
- 2 eggs
- 4 1/2 cups of flour
Mix together molasses, sugar, shortening, spices & eggs. Then mix in cocoa dissolved in hot water. Fold in baking soda and flour. (Sandy says hand mixing makes a better batter than machine mixing).
Chill mixture until firm.
Turn out onto a lightly-floured surface and roll to ¼” thickness.
Using a donut cutter cut out cookies and bake at 375 F degrees for 9 minutes.
Let cool and then frost them with your favourite vanilla frosting.