Chocolate Italian Spice Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 60 |
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I love the smell of cocoa and spices wafting from the oven...these are my version of Italian Meatball Cookies, traditionally made at Christmas, and inspired by one of those a little of this, a pinch of that recipes from my friend's grandma. Ingredients:
1 1/3 cups granulated sugar |
1/2 cup cocoa |
1/2 tsp. baking soda |
3 tbsp. baking powder |
5 cups flour |
2 tsp. cinnamon |
2 tsp. ground cloves |
2 tsp. nutmeg |
1 tsp. salt |
1 cup chopped walnuts |
3 cups (18 oz.) semi-sweet chocolate chips |
3 eggs, slightly beaten |
1/2 cup corn or canola oil |
2/3 cup milk |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the granulated sugar, cocoa, baking soda, baking powder, flour, cinnamon, cloves, nutmeg, salt. Stir in walnuts and chocolate chips.
3. In a separate bowl combine eggs, oil and milk.
4. Add egg mixture to dry ingredients and mix together until a firm dough is formed. (Start mixing by spoon, but switch over to using your hands - you will almost have to knead it to get the wet and dry ingredients thoroughly combined, but they WILL come together!)
5. With lightly oiled hands, roll dough into 1 1/2 balls. (Note: The verbal recipe indicated roll into walnut-sized balls , but I think my walnuts are bigger than hers! :) I like to go with about 1 1/2 balls - they will puff up a bit, so use your discretion.)
6. Place on greased cookie sheet and bake 10 to 12 minutes; let cool 3 to 5 minutes before removing to wire racks to cool completely.
7. FOR ICING: Combine 2 cups confectioner's sugar, 1 tsp. vanilla extract and enough milk to make a thin (but not too thin) icing (approximately 2 tbsp.). Mix until smooth and drizzle over cooled cookies or dip tops of cookies into icing and let stand until dry.
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