italian chocolate cookies (meat ball cookie)

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Servs: 30

grandma made a lot of different types of Italian cookies that i can remember when i was a little girl. seeded cookies, pizzelles, s cookie and lots more. But this one was my dad's favorite cookie his mom used to make these are a great Christmas cookie with sprinkles and spice.

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  • add   3 cups all-purpose flour
  • add   2/3 cup unsweetened cocoa power
  • add   1 1/2 teaspoon baking power
  • add   1 1/2 teaspoon baking soda
  • add   1 teaspoon salt
  • add   1 teaspoon ground cloves
  • add   1 teaspoon ground allspice
  • add   1 teaspoon ground cinnamon
  • add   1/2 teaspoon ground nutmeg
  • add   3 eggs
  • add   1 1/2 cup white sugar
  • add   1 cup chopped walnuts
  • add   1 cup white raisins
  • add   1/2 cup butter
  • add   2 teaspoons vanilla extract
  • add   1/4 cup unsweetened cocoa powder
  • add   4 cups confectioners' sugar
  • add   1/2 cup milk

Instructions

  1. Preheat oven to 350* F (180 degrees C) Grease cookies sheets.
  2. Cream the butter margarine or shortening, white sugar, eggs and vanilla.
  3. 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 raisins mix with hands. must be of consistency to roll into little 1/2 inch balls.
  4. After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on cookie sheet and bake 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. (Grandma use just confectioners sugar no cocoa)
  5. 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. pore small amount of glaze over each cookie (about 1 tsp.) decorate with sprinkles while glaze is still wet.
melkrampas

ChefsugNote From The Chef

melkrampas 22:19, 05 Mar 2008

if you would like a pastry brush would work for brushing the glaze on or like i do it one at a time and dip them in a bowl and place back on wax paper till dry.

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