Tutus Aka Italian Chocolate Cookies Recipes

Steps:

• 1. Preheat oven to 375 degrees. Combine dry ingredients. Set aside.
• 2. In a mixer, beat eggs. Add shortening and sugar, mix until combined.
• 3. Add chocolate syrup and beat until smooth.
• 4. Incorporate dry ingredients and stir just until combined. (Do not overmix).
• 5. Fold in pecans. Refrigerate dough for about an hour to reduce stickiness and make it easier to roll.
• 6. Roll into small balls (about 1 inch) and bake for 8 minutes. Do not overbake.
• 7. Once cookies are cool, mix glaze to desired consistency.
• 8. Dip tops in the glaze.
• 9. Allow icing to completely dry.

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.

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• 2. FOR THE COOKIES: In large bowl, sift together flour, salt, baking powder, baking soda, cinnamon and cloves. Set aside.
• 3. In another bowl, cream sugar and shortening with a mixer until fluffy. Add eggs one at a time until well incorporated. Mix in chocolate syrup and vanilla.
• 4. Add chocolate mixture to dry ingredients. Stir until well incorporated. Mix in nuts.
• 5. Dough should form a ball, but not be sticky (if dough is too sticky, put a little flour on your hand to roll into a ball).
• 6. Roll mixture into 1 inch balls. Place balls 1 inch apart on parchment paper and bake about 12-15 minutes or until cookie is firm, but NOT DRY. Let cookies cool before frosting.
• 7. FOR THE FROSTING: Mix sugar, milk and extract to make a sugar glaze in a bowl. Dip the top of the cookies in the bowl and sit the cookies on a baking rack with wax paper underneath to catch any drippings. If you don't have one, then I'd just use wax paper. Immediately top the cookies with sprinkles before glaze dries.
• 8. Allow icing to harden overnight.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
• Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
• Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
• Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
• Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
• Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.

Steps:

• Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
• Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cool slightly, then transfer to racks to cool completely.

Steps:

• 1. Combine flour, sugar, cocoa, cinnamon and baking powder. Mix with hands. Add Crisco.
• 2. Add eggs. Mix well.
• 3. Add milk. Mix well.
• 4. Add chocolate chips and walnuts.
• 5. Make balls about half the size of a walnut.
• 6. Place on cookie sheet lined with parchment.
• 7. Bake at 400 degrees for 8 minutes.
• 8. Cool.
• 9. Mix glaze. Combine powdered sugar, vanilla and milk to a thin consistency. Dip cookies on glaze and allow to dry.
• 10. Store in an air tight container or tin.
• 11. *** NOTE: I have written the recipe exactly as given to me. Years ago I mixed these with my hands! Today I use my food processor to combine the dry ingredients with crisco. Using the pulse button I combine like I do for pie crust. I then place these ingredients in my large kitchen aid mixer bowl. I then mix on low speed until combined.