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.
GLAZED ORANGE SPICE COOKIES
These light sugary cookies are topped with a sweet orange glaze. Delicious!
Provided by mommyluvs2cook
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt.
- Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined.
- Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet.
- Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely.
- Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 22 g, Cholesterol 6.8 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 51.5 mg, Sugar 16.2 g
ITALIAN SPRINKLE COOKIES
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. -Gloria Cracchiolo, Newburgh, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN CHRISTMAS SPICE COOKIES
While growing up in Boston, every Christmas my Neopolitan auntie would make a delicious chocolate round cookie spiced with cloves. She called them "Todors" (phonetic spelling). It's been 50 years since I've had them as no bakery seems to make them. Finally, after much research, I was able to locate a recipe that sounded just like the real thing. I tweaked the recipe a bit till I got the taste that I remembered. Warning: You can't each just one.
Provided by Dedee Royale
Categories Dessert
Time 1h10m
Yield 50-55 cookies
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
- In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
- Add flour mixture to wet mixture in small batches and mix until combined.
- Add chocolate chips and chopped almonds. Dough will be very stiff.
- With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly.
- Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
- Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
- Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
- When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
- While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
- Set aside to dry before stacking.
- Cookies will keep in an airtight container for 2 weeks.
SPICE COOKIES
Provided by Yotam Ottolenghi
Categories Cookies Ginger Dessert Bake Rosh Hashanah/Yom Kippur Spice Chill Cinnamon Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 19
Steps:
- Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
- Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
- Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
- Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.
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