Cherry Chocolate Chip Jubilee Jumbles

Editor’s note: A little problem with Ziplist caused me to lose half of this post yesterday – ack! So, a summary of the deleted content:

1) This is the cookie I baked to participate in The Great Food Blogger Cookie Swap (hosted by Lindsay at Love & Olive Oil and Julie @ The Little Kitchen

2) This is based on my grandma’s Jubilee Jumbles recipe – I tracked down the original source: this 1957 Betty Crocker Cooky booklet

3) My uncles ate 9 dozen of these cookies during a cross country trip (but they finished them in the first 4 hours of the drive.)

4) My tweaks included swapping coconut oil for shortening, adding some orange zest to the icing and dried cherries on top of each cookie

Cherry Chocolate Chip Jubilee Jumbles

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• Author: by Deanna Segrave-Daly, RD
• Yield: 4 1/2 to 5 dozen cookies 1x

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Description

This version of Jubilee Jumbles – a soft chocolate chip cookie with icing – are topped with dried cherries.

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Ingredients

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For the dough:

• 1/2 cup unrefined coconut oil (solid at room temperature)
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup evaporated skim milk
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chips

For the icing:

• 2 cups powdered sugar
• 2 tablespoon unsalted butter, softened
• 1/4 cup evaporated skim milk
• 1 teaspoon orange zest
• 1/2 cup dried cherries

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Instructions

1. Directions:
2. For the dough, beat coconut oil, brown sugar, sugar and eggs. Beat in 1 cup evaporated milk and vanilla extract.
3. In separate bowl, mix flour, baking soda and salt. Beat into the sugar mixture. (Dough will be sticky.)
4. Mix in the chocolate chips. Chill dough for at least 1 hour in refrigerator.
5. Preheat oven to 375 degrees F.
6. Drop 2 teaspoons full of dough onto greased cookie sheets. Bake for 8 – 10 minutes, until edges just start to brown. Cool on racks.
7. For icing: beat powdered sugar and butter together. Beat in 1/4 cup evaporated milk and orange zest. Pour over cooled cookies. Top each cookie with a dried cherry. Cool completely.

I sent cookies to:
Maggie of Magpies and More
Jad of New South Food Company
Julianne of Adventures of the Yankee Kitchen Ninja

I received cookies from:
Emily of Pink Tiger in the Kitchen – Cowgirl Cookies (she included a recipe card + cookie in a jar mix so I could enjoy another batch)

Julie of Peanut Butter Fingers – Mimi’s Sugar Cookies (her grandma’s recipe – simple, cakey & delish)

Jess & Kevin of Little House Big Heart – Soft & Chewy Gingersnaps (my favorite type of ginger cookie)

Another bonus, the good people at OXO agreed to match up to $100,000 in donations (Cookie Swap food bloggers paid $4 to participate) for Cookies for Kids’ Cancer. Plus, OXO sent each of us this adorable cookie spatula, which my 5 year old has already claimed.

Did you participate in this year’s Great Food Blogger Cookies Swap? If so, include the link to your recipe. If not, share your favorite cookie to bake and/or eat during the holidays!