ForneyLife

Chocolate Italian Wedding Cookies

Posted in Recipes by Sarah on December 16, 2009

I got this cookie recipe from this amazing article in the New York Times highlighting a fantastic tradition in Pittsburgh weddings:  the Cookie Table!

For a great read, check it out:  http://www.nytimes.com/2009/12/16/dining/16cookies.html

FOR THE COOKIES:

  • 4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup cocoa powder
  • 4 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 8 ounces (about 2 cups) chopped walnuts
  • 1 cup solid vegetable shortening
  • 1 1/2 cups milk
  • 1 teaspoon vanilla

FOR THE ICING AND DECORATING:

  • 2 cups confectioners’ sugar
  • 3 to 5 tablespoons milk, as needed
  • 1/2 cup decorative sprinkles.

DIRECTIONS

Preheat oven to 350 degrees. Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt in a mixing bowl, add walnuts, and mix again.

In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and stir to blend. Add milk mixture to flour mixture and stir until well blended. While warm, roll dough into 1- to 1 1/2-inch balls. Place about 1 1/2 inches apart on one or two baking sheets.

Bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.

DIRECTIONS FOR ICING & DECORATIONG

Place confectioners’ sugar in a bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie.  Dip top of each cookie into icing, then into sprinkles, and set aside to dry.

Store in an airtight container.

Yield: 6 to 7 dozen cookies.

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