Italian Chocolate Cookies Food

ITALIAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
• For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
• To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

ITALIAN CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.

ITALIAN CHOCOLATE COOKIES

Steps:

• Cream butter, then cream shortening.
• Add sugar and mix.
• Add remaining ingredients and mix well until smooth consistency.
• Roll a golf-ball size amount of batter into a ball.
• Place on greased cookie sheet. Bake at 325 degrees about 25 minutes.
• Keep checking to see if they are not too doughy, or too done.
• Frost with white frosting.
• Italian White Frosting: Beat egg whites until stiff.
• Add sugar and juice. Stir until completely mixed.
• Dip chocolate cookies into frosting mixture upside down, holding onto bottom.
• Place on waxed paper until frosting dries.
• When dried, put into covered containers.
• Makes enough frosting for approximately 10 dozen cookies.

ITALIAN CHOCOLATE SANDWICH COOKIE

Steps:

• Preheat the oven to 350 degrees F.
• To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
• Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
• Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
• To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.

ITALIAN CHOCOLATE COOKIES RECIPE

Steps:

• Preheat oven to 350ºF/160ºC and line two large baking trays with non stick baking paper.
• Whisk (or sieve) together flour, cocoa, baking powder, spices and salt.
• With a whisk attachment on the an electric mixer beat together eggs until frothy then slowly add sugar. Beat until pale and thick.
• Slowly drizzle in the olive oil followed by milk and vanilla.
• Using a wooden spoon, add the flour mixture in two lots, stirring until smooth. Stir through the walnuts and mini choc chips. The dough will be soft and sticky. Cover the bowl with plastic wrap and allow the dough to rest for 20 to 30 minutes.
• Take rounded teaspoonsful of the dough and roll between your palms into a ball. Place the balls on the prepared trays allowing room for spreading and rising.
• Bake for 10-12 minutes. Don't over bake - these are meant to be soft and moist. The cookies will rise and form a few cracks. Cool on the trays for a few minutes before transferring to wire racks to cool.
• Spread a small amount of icing on each cookie and decorate with coloured sprinkles. Allow icing to set before serving or storing.