Iced Chocolate Lumpies

This is an easy oldie but a goodie that I have not made for close to 25 years now.  I lost the recipe I had written down–which upset me since I knew I had made “changes” to it.

I’d seen it way back when in an AARP magazine in a story about the late M.F.K Fischer.  It was her recipe.  Anyway, after I searched, I found the original and made it, well, ALMOST like it directed.  I know I changed the frosting.  I did not use the 2 tbs of hot strong coffee because I am not a lover of mocha.  I had some amaretto coffee creamer on hand so I used that instead and liked it better.

These had spread more than I remembered, although the original recipe cautions that they do.  Only after I’d made them, I remembered I used to add about 1/2 cup MORE flour to stop it spreading so much.  Try it both ways.  Either way the taste is the same, but the cookie with more flour actually has a little mound in the center.

Here’s the almost-original recipe.  Only change is I don’t use coffee in the frosting, I use something else.  Feel free to change it back to coffee if you think you’d like it.  

Note:  this does NOT contain the extra flour I spoke of above.

Cookies

• 2 1/2 squares unsweetened chocolate
• 1/2 cup butter or margarine; room -temp
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 cup chopped nuts

Frosting:

• 2 tbs butter or margarine; melted
• 2 cups powdered sugar; sifted
• 2 1/2 tbs unsweetened cocoa
• 2 tbs amaretto or hazelnut coffee creamer

 Preheat oven to 350 degrees. Grease cookie sheets
and set aside.


Melt unsweeted chocolate in the microwave in 30 second intervals; stir well each time.  Make sure it is smooth with no lumps. 


In large mixer bowl, cream butter and sugar.


Add egg, milk and vanilla, beating until smooth; set aside. 


Add the flour with baking soda,  adding in small additions, beating well after each addition


Stir in melted chocolate and nuts.


Drop batter by tablespoons onto prepared cookie sheets.


Cookies will spread a bit in baking. Bake in preheated oven for 12-15 minutes.  Remove immediately to rack to cool.  Cool completely.


Prepare icing by mixing together all ingredients except coffee creamer (or coffee).  Add either liquid, 1 tbs at a time until a glossy, spreadable texture is achieved.  Ice the center of each cookie.


Makes about 24 cookies.

Iced Chocolate Lumpies

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Linda's Orange Macadamia Nut Cookies

Linda’s special cookies mix orange and toasted macadamias for a real taste treat.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: cookies

Cuisine: American

Keyword: almond cookies, macadamia nuts

Servings: 3 doz

Calories: 1480kcal

Author: Judith Hannemann

Ingredients

• 2 cups all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup brown sugar packed
• 1/2 cup butter
• 4 oz. cream cheese room temperature
• 1 large egg
• 2 tsp. orange extract
• 7 ounces toasted and chopped macadamia nuts
• 1 tsp. grated orange peel

Instructions

• Preheat oven to 300 degrees
• In medium bowl, combine flour, baking soda and salt. Set aside
• Blend brown sugar, egg, butter and cream cheese in a large bowl to form a smooth paste.
• Add Macadamia nuts orange peel and orange extract and blend at low speed until combined. Add flour mixture. Do not over-mix
• Drop by rounded tablespoons onto ungreased baking sheet, about 2 inches
• apart. Bake for 18- 20 minutes, transfer to wire rack to cool. Makes about 3 dozen.

Nutrition

Serving: 1serving | Calories: 1480kcal | Carbohydrates: 147g | Protein: 18g | Fat: 96g | Saturated Fat: 35g | Cholesterol: 177mg | Sodium: 822mg | Potassium: 503mg | Fiber: 8g | Sugar: 76g | Vitamin A: 1532IU | Vitamin C: 3mg | Calcium: 184mg | Iron: 7mg

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Drop Gingerbread Cookies

Linda has said she’s made half the recipe and the results are good.

Beat
shortening in a large mixing bowl on medium to high for 30 seconds. Add
brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till
well combined. 

Beat in molasses, eggs, and milk till all is combined. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour with wooden spoon (mine all mixed in just fine) stir in
raisins and nuts.

Drop dough by rounded teaspoons onto ungreased
cookie sheet. Bake in 375 oven about 8 minutes or till bottoms are
lightly browned. Cool on wire racks makes about 90 cookies.

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Pumpkin Chocolate Chip Cookis

Also a smart and healthy snack as this contains pumpkin which is full of beta carotene and plenty of oatmeal for fibre.

Addictive and delicious

These can also be made with mini morsels, but use only half the amount of morsels called for in the recipe.  This will reduce the fat some with absolutely no loss of chocolaty goodness.

The Recipe

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Pumpkin Chocolate Chip Cookies

These moist soft cookies are irresistible and no one can eat just one.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: cookies

Cuisine: American

Keyword: chocolate chips, fall desserts, pumpkin bars

Servings: 4 doz

Calories: 1391kcal

Author: Judith Hannemann

Ingredients

• 1 cup butter softened
• 3/4 cup sugar
• 3/4 cup brown sugar packed
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1 cup quick oats
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 cup pumpkin puree
• 1 1/2 cups chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. Combine flour, oats, baking soda and cinnamon in a separate bowl; mix well.
• Add the flour mixture to the creamed mixture, mixing well. Fold in chocolate chips.
• Drop by heaping tablespoon onto ungreased cookie sheet. Bake at 350 for 13-15 min, or until golden brown around the edges. Let sit on sheet for one minute. Remove to rack to cool completely.
• Makes about 4 dozen cookies.

Nutrition

Serving: 1serving | Calories: 1391kcal | Carbohydrates: 191g | Protein: 15g | Fat: 65g | Saturated Fat: 40g | Cholesterol: 173mg | Sodium: 798mg | Potassium: 348mg | Fiber: 8g | Sugar: 122g | Vitamin A: 11161IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 6mg

  

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