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Glazed Italian Spice Cookies Recipe

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.

This recipe is:

Diabetic Friendly

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Glazed Italian Spice Cookies Recipe

Prep: 40 min. Bake: 10 min./batch + cooling

Yield: 90 Servings

40 10 50

Ingredients

1 cup shortening
1-1/4 cups sugar
3 eggs
1 cup milk
5 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa
5 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
1 cup finely chopped pecans
GLAZE:
6 tablespoons butter, softened
2-1/2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions

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. Yield: 7-1/2 dozen.

Nutritional Facts 1 cookie equals 90 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 35 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Glazed Italian Spice Cookies in Country Woman Christmas Annual 2009, p66

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Glazed Italian Spice Cookies

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(1-1) of 1 reviews

Reviewed on Dec. 21, 2012 by Radiochick57

I have a recipe that was handed down from my aunt who was an amazing baker. I decided to try this one to see how they compare. This recipes needs double the spices and more chocolate. I made one batch as is and a second batch using more spice, some orange zest and a bit of orange juice. I added ginger, allspice raisins, double chocolate chips and used walnuts instead of pecans. Next time I'll stick to my Aunt's recipe