5 Colonial Christmas Recipes For Chocolate Cookies

If you're tempted to try for a more traditional holiday season this year, you may be interested in 5 Colonial Christmas recipes for chocolate cookies. Life during the Colonial Era was quite different than today. Life in general and food in particular, were simpler and more wholesome. Baking in particular was a demanding art due to small kitchens and small stoves, and a more limited selection of readily available ingredients.  Here are some Colonial Christmas recipes for chocolate cookies:

1. Colonial Peanut Butter Chocolate Fudge Cookies

These are no cook cookies! No baking required!

Ingredients:

  • ½ cup light corn syrup
  • ¾ cup smooth peanut butter
  • 1/3 cup salted butter, softened
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 4 cups powdered sugar, sifted
  • 1/2 cup pecans, chopped
  • ½ cup chocolate chunks
  1. Grease an 8 x 8-inch baking pan. 
  2. In a mixing bowl, combine corn syrup, peanut butter, vanilla, and salt, stirring thoroughly. Gradually stir in powdered sugar until dough is stiff.
  3. Transfer dough to a cutting board. Knead dough thoroughly, gradually adding in pecans and chocolate chunks.
  4. Refrigerate until firm, approximately three hours. Cut into squares.

2. Colonial Brown Sugar Cookies

Ingredients:

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ salt
  • 1 cup shortening
  • 1 cup dark brown sugar
  • ½ cup sour cream
  • 1 large egg
  • ½ teaspoon nutmeg
  • 1/2 cup raisins
  • 3/4 cup walnuts, chopped
  • ¾ cup semisweet chocolate chips
  1. Preheat oven to 325ºF.  Grease a baking sheet.
  2. Combine flour, baking soda, baking powder and salt, blending well. In a separate bowl, whisk together shortening, brown sugar, sour cream, egg and nutmeg, stirring until smooth.
  3. Gradually add dry mixture to wet mixture, stirring until just blended. Then fold in nuts, chocolate chips and raisins. Drop 1-inch spoonfuls of cookie dough onto the greased baking sheet.
  4. Bake for twelve to fifteen minutes.

3. Chocolate Lace Cookies

Ingredients:

 

  •  1/4 cup all purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons unsweetened baking cocoa
  • 1/8 teaspoon salt
  • 1/2 cup vegetable shortening
  •  1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • 1/3 cup pecans, ground
  1. Preheat oven to 325ºF.  Grease a baking sheet.
  2. Combine flour, baking powder, cocoa and salt, sifting well. In a separate bowl, whisk together shortening, white sugar, brown sugar, egg and vanilla, stirring until smooth.
  3. Gradually add dry mixture to wet mixture, stirring until just blended. Then fold in oats and pecans. Drop 1/2-inch spoonfuls of cookie dough three inches apart onto the greased baking sheet.
  4. Bake for ten minutes.

4. Easy Colonial Chocolate Chip Cookies

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white sugar
  • ½ cup dark brown sugar
  • 1 cup salted butter, softened
  • 1 large egg
  • 2 cups rolled oats
  • 1 cup semi-sweet chocolate chips
  • Nonstick cooking spray
  1. Preheat oven to 350ºF.  Use an ungreased baking sheet.
  2. Combine flour, baking soda and salt, blending well. In a separate bowl, whisk together white sugar, brown sugar, egg, and butter, stirring until smooth.
  3. Gradually add dry mixture to wet mixture, stirring until just blended. Then fold in oats and chocolate chips. Drop 1-inch spoonfuls of cookie dough three inches apart onto the ungreased baking sheet.
  4. Cook for ten to fifteen minutes.

5. Colonial Chocolate Gingerbread

Ingredients:

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 cup molasses
  • 3/4 cup buttermilk
  • 1/2 cup white sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 2 ounces melted Baker's chocolate
  1. Preheat oven to 325ºF.  Use an ungreased baking sheet.
  2. Combine flour, baking soda, salt and spices, blending well. In a separate bowl, whisk together molasses, buttermilk, white sugar, egg, and butter, stirring until smooth.
  3. In a saucepan, melt baker's chocolate over low heat, stirring until smooth. Blend into wet mixture.
  4. Gradually add dry mixture to wet mixture, stirring until just blended. Then drop 1-inch spoonfuls of cookie dough three inches apart onto the ungreased baking sheet.
  5. Cook for ten to twelve minutes.
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