Print Options

Back to Glazed Italian Spice Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

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.

90 ServingsPrep: 40 min. Bake: 10 min./batch + cooling

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

2 of 2

Glazed Italian Spice Cookies (continued)

Directions (continued)

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.

Nutrition 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.