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This recipe for CHOCOLATE JUMBO'S, by , is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 Cup Crisco
1 Cup Sugar
2 Eggs
2 Tsp. Baking Soda
1 Tsp. Cinnamon
1 Tsp. Cloves
1/2 Cup Cocoa
1 Cup Molasses
1/2 Cup Water
4-5 Cups Flour

In large bowl, mix shortening and sugar until smooth. Add eggs and mix. Add baking soda,cinnamon, cloves and cocoa - mix well. Stir in molasses, then add water.
Add flour, one cup at a time - stir in well.
Cover and refrigerate for 2-3 hours.
Take out small amount of dough at a time - roll out to 1/4 -1/2" thickness on a floured surface. Cut with a floured doughnut cutter. Place on a baking sheet (greased if not Teflon)
Bake 10 minutes - 350
Cool on brown bag if you have one.
Make a frosting of Crisco, confectioners sugar, vanilla and milk.
Ice cookies on bottom side for a flatter surface.

Personal Notes:
Personal Notes:
This is an old Schoharie County recipe passed down through the years!




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