Quick Chocolate Softies

Quick Chocolate Softies

1 pkg Devil's Food Chocolate Cake Mix
1/3 C water
1/4 C butter, softened
1 large egg
1 C vanilla baking chips
1/2 C chopped walnuts (optional)

Preheat oven to 350 degrees. Lightly grease cookie sheets. Combine cake mix, water, butter and egg. Dough will be thick. Add chips & nuts and mix well. Drop heaping teaspoons of dough, 2 inches apart on cookie sheet. Bake 10-12 minutes. Remove to wire rack to cool completely. Store tightly covered at room temperature or freeze up to 3 months. Makes about 40 cookies.

Ginger Bread Cookies by Hannah C.

1 Cup Sugar

1 Cup Sorghum or Molasses

¾ C Oil or Lard

½ Cup Hot Water

COMBINE

Rinse Sorghum from cup with hot water.

Add: 2 eggs

Mix together the following:

1 Teaspoon Soda

2 Teaspoons Cinnamon

½ Teaspoon Salt

2 Teaspoons Ginger

6 or 7 Cups of White Flour

Refrigerate dough overnight. Roll out and cut with cookie cutter.  To roll out the dough use Pam in place of flour.  Bake at 350 degrees for 10 minutes. 

Cookies freeze well and are softer and more flavorful after freezing.”

This recipe is from Scovil Bakery in Nauvoo, Illinois. They were really good cookies, so I’ve copied their recipe card exactly. Just don’t judge the recipe by my attempt at them .