Italian Chocolate Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
• In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
• Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

Steps:

• For the cookies: Heat oven to 350 degrees. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. 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 whisk 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 ungreased or parchment paper lined baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.
• For icing and decorating: Place confectioners' sugar in a medium 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. When cookies are completely dry, store in an airtight container.

Steps:

• Preheat oven to 400.
• Mix first 5 ingredients.
• Add remaining ingredients and mix well.
• Shape into walnut size balls.
• Bake on ungreased cookie sheet for about 8 minutes.
• Frost the entire cookie when cookie is still warm.
• Makes 5 dozen cookies.

Steps:

• Cream butter, then cream shortening.
• Add sugar and mix.
• Add remaining ingredients and mix well until smooth consistency.
• Roll a golf-ball size amount of batter into a ball.
• Place on greased cookie sheet. Bake at 325 degrees about 25 minutes.
• Keep checking to see if they are not too doughy, or too done.
• Frost with white frosting.
• Italian White Frosting: Beat egg whites until stiff.
• Add sugar and juice. Stir until completely mixed.
• Dip chocolate cookies into frosting mixture upside down, holding onto bottom.
• Place on waxed paper until frosting dries.
• When dried, put into covered containers.
• Makes enough frosting for approximately 10 dozen cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
• Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
• Bake in the preheated oven until light brown, about 10 minutes.