One of our Holiday Favorites:
Chocolate Italian Cookies
⢠3 cups all-purpose flour
⢠2/3 cup unsweetened cocoa powder
⢠1 1/2 teaspoons baking powder
⢠1 1/2 teaspoons baking soda
⢠1 teaspoon salt
⢠1 cup chopped walnuts
⢠1 teaspoon ground cloves
⢠1 teaspoon ground allspice
⢠1 teaspoon ground cinnamon
⢠1/2 teaspoon ground nutmeg
⢠1 1/2 cups white sugar
⢠3 eggs
⢠1/2 cup butter
⢠2 teaspoons vanilla extract
Glaze
⢠4 cups confectioners' sugar
⢠1/4 cup unsweetened cocoa powder
⢠1/2 cup milk
DIRECTIONS:
Cream the butter margarine or shortening, white sugar, eggs and vanilla.
In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into 1 inch balls.
After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake at 350 degrees for about 10-12 minutes, cookie should be firm. Do not overcook.
Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.
After Glaze is dry and set, store in airtight container.
Chocolate Italian Cookies
⢠3 cups all-purpose flour
⢠2/3 cup unsweetened cocoa powder
⢠1 1/2 teaspoons baking powder
⢠1 1/2 teaspoons baking soda
⢠1 teaspoon salt
⢠1 cup chopped walnuts
⢠1 teaspoon ground cloves
⢠1 teaspoon ground allspice
⢠1 teaspoon ground cinnamon
⢠1/2 teaspoon ground nutmeg
⢠1 1/2 cups white sugar
⢠3 eggs
⢠1/2 cup butter
⢠2 teaspoons vanilla extract
Glaze
⢠4 cups confectioners' sugar
⢠1/4 cup unsweetened cocoa powder
⢠1/2 cup milk
DIRECTIONS:
Cream the butter margarine or shortening, white sugar, eggs and vanilla.
In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into 1 inch balls.
After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake at 350 degrees for about 10-12 minutes, cookie should be firm. Do not overcook.
Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.
After Glaze is dry and set, store in airtight container.
