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 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
TATUS (TOTOS ITALIAN CHOCOLATE COOKIES)
A wonderful Italian Christmas cookie that tastes of the holidays. This recipe is what happens when a chocolate cookie meets a spice cookie. The cookie is thick, chewy, soft, and cake-like. Not super sweet you taste cloves and cinnamon, but they're not overpowering. Dipping the cookies in a glaze adds the needed sweetness and is the perfect final touch. Definitely add these Italian cookies to your Christmas cookie tray.
Provided by Anne Bruscato Nunez @FleurdeSel
Categories Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Combine dry ingredients. Set aside.
- In a mixer, beat eggs. Add shortening and sugar, mix until combined.
- Add chocolate syrup and beat until smooth.
- Incorporate dry ingredients and stir just until combined. (Do not overmix).
- Fold in pecans. Refrigerate dough for about an hour to reduce stickiness and make it easier to roll.
- Roll into small balls (about 1 inch) and bake for 8 minutes. Do not overbake.
- Once cookies are cool, mix glaze to desired consistency.
- Dip tops in the glaze.
- Allow icing to completely dry.
TATù -- SICILIAN COOKIES
Make and share this Tatù -- Sicilian Cookies recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 45m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, almonds, and sugar and add cocoa powder to darken it. Form a well and add coffee, vanilla extract, butter and orange marmalade. Combine into a dough. Use the dough to form balls the size of a walnut. Put them on a greased cookie sheet and bake them at 375 F until golden. About 15 minutes.
- At this point make the veil: heat the chocolate and sugar over a very gentle flame, stirring constantly, and when the mixture is smooth and creamy remove it from the fire. Stir in the vanilla extract, let it cool slightly, and ice the cookies. Dust the cookies with just a hint of cinnamon and they're ready.
Nutrition Facts : Calories 99.2, Fat 6.4, SaturatedFat 3.3, Cholesterol 9.1, Sodium 45.3, Carbohydrate 11.2, Fiber 1.8, Sugar 4.6, Protein 2.1
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