Italian Chocolate Spice Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling
YIELD: 5 dozen.
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
Ingredients
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3/4 cup shortening
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1 cup sugar
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4 large eggs, room temperature
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1/2 cup 2% milk
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1 teaspoon vanilla extract
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4 cups all-purpose flour
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1/2 cup baking cocoa
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2 teaspoons ground cinnamon
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon ground cloves
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1/2 cup chopped walnuts
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GLAZE:
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2-1/4 cups confectioners' sugar
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2 teaspoons light corn syrup
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3 to 4 tablespoons 2% milk
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Sprinkles, optional
Directions
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1.
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.
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2.
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.
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3.
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
1 cookie: 99 calories, 4g fat (1g saturated fat), 13mg cholesterol, 57mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 2g protein.
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