ITALIAN CHOCOLATE SPICE COOKIES
I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
ITALIAN CHOCOLATE SPICE COOKIES
Do you like simple Italian cookie recipes? If you do, you will love these Italian Chocolate Spice Cookies. These drop cookies are super moist with a wonderful cake-like texture.
Provided by Maria Vannelli RD
Categories cookies
Time 38m
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, sift together flour, cocoa, baking powder, baking soda, salt and the spices. Set aside.
- In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
- Slowly add sugar. Continue to whisk until well combined and slightly thickened..
- Add the milk, oil, extract, and the zest. Combine well.
- Remove bowl from stand.
- Add the sifted dry ingredients and mix with wooden spoon until well combined, dough will be soft.
- Refrigerate for 30 minutes.
- Preheat the oven to 350℉. Position rack to middle.
- Line baking sheets with parchment paper.
- Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
- Roll each piece into a smooth ball and then roll in icing sugar.
- Place on baking sheet about 2 inches apart. Continue to roll until all of the dough is used.
- Bake for about 8-10 minutes or until firm to the touch.
- Transfer to wire racks to cool completely.
- Cookies can be stored in an airtight container for 1-2 days.
Nutrition Facts : ServingSize 1 serving, Calories 81 kcal, Carbohydrate 13 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 20 mg, Sugar 6 g
ITALIAN CHOCOLATE SANDWICH COOKIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 28 cookies
Number Of Ingredients 12
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
This recipe is from an Italian friend of mine and they are so good!
Provided by Sandy G.
Categories World Cuisine Recipes European Italian
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.2 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 142.8 mg, Sugar 16.5 g
CHOCOLATE ITALIAN WEDDING COOKIES
No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family. Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. These lightly-spiced chocolate-walnut cookies, part of the spread at Laura Gerrero and Luke Wiehagen's Steeltown wedding in 2009, are topped with a simple confectioners' sugar glaze and chocolate sprinkles.
Provided by Ron Lieber
Categories cookies and bars, dessert
Time 1h5m
Yield 6 to 7 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Heat oven to 350 degrees. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. Add walnuts, and mix again.
- In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and whisk to blend. Add milk mixture to flour mixture and stir until well blended. While warm, roll dough into 1- to 1 1/2-inch balls. Place about 1 1/2 inches apart on ungreased or parchment paper lined baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.
- For icing and decorating: Place confectioners' sugar in a medium bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie. Dip top of each cookie into icing, then into sprinkles, and set aside to dry. When cookies are completely dry, store in an airtight container.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 9 grams, TransFat 0 grams
GLAZED ITALIAN SPICE COOKIES
These cute little balls give you a soft, cake-like option for your Christmas cookie tray. The creamy almond glaze spread on top makes them extra yummy.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 7-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and milk. Combine the flour, cocoa, baking powder, cinnamon, nutmeg, cloves and baking soda; gradually add to creamed mixture and mix well. Stir in pecans., Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Remove to wire racks to cool., For glaze, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, and extracts; beat until smooth. Spread over cooled cookies.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN CHRISTMAS SPICE COOKIES
While growing up in Boston, every Christmas my Neopolitan auntie would make a delicious chocolate round cookie spiced with cloves. She called them "Todors" (phonetic spelling). It's been 50 years since I've had them as no bakery seems to make them. Finally, after much research, I was able to locate a recipe that sounded just like the real thing. I tweaked the recipe a bit till I got the taste that I remembered. Warning: You can't each just one.
Provided by Dedee Royale
Categories Dessert
Time 1h10m
Yield 50-55 cookies
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
- In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
- Add flour mixture to wet mixture in small batches and mix until combined.
- Add chocolate chips and chopped almonds. Dough will be very stiff.
- With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly.
- Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
- Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
- Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
- When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
- While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
- Set aside to dry before stacking.
- Cookies will keep in an airtight container for 2 weeks.
ITALIAN CHOCOLATE CHIP COOKIES
This is sometimes known as meatball cookies. A must in our family at Christmas. Feel free to cut recipe in half. I usually bake about 150 dozen cookies at Xmas time to give away in cookie trays.
Provided by MYRAMANI
Categories World Cuisine Recipes European Italian
Time 50m
Yield 168
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
- In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
- Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 11.6 g, Cholesterol 6.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 37.4 mg, Sugar 4 g
ITALIAN CHOCOLATE COOKIES
Make and share this Italian Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 96-120 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 166.1, Fat 7.7, SaturatedFat 2.8, Cholesterol 19, Sodium 74, Carbohydrate 22.2, Fiber 1.5, Sugar 6.2, Protein 3.4
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