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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Chocolate Cookies Recipe

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This recipe for Italian Chocolate Cookies is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1¼ cups Raisins (soak in hot water to soften, drained than coarsely chopped)
2 bottles of Maraschino cherries (drained and coarsely chopped)
1¼ cups chopped walnuts (coarsely chopped)
1 cup Crisco shortening
1 cup sugar
½ cup brown sugar
5 eggs
5 cups flour
5 tsp baking powder
3 tbs allspice
1 tsp cloves
5 tbs cocos (use Hershey's Special dark Chocolate if possible
1 box confectionery sugar

Directions:
Directions:
Prepare and set aside:
Raisins
Cherries
Walnuts

Cream together (5 minutes)
Shortening
Sugars
Eggs

Add to the creamed mixture:
Spices
Cocoa
Raisins, cherries and nuts
Than slowly add flour

Use a tsp full of dough and roll each cookie by hand or use a cookie scoop. If your dough is too sticky, moisten your hands ( or scoop) with water.

Prepare cookie sheet with parchment paper or grease with with Crisco and flour

Bake at 375º for 8-10 minutes or until LIGHTLY cooked on bottom. Allow to cool until warm.

FROSTING:
1 box of conf. sugar
Blend with milk until you get the consistency you want (frosting should drip off
cookies when placed on cooling rack.) Add 2 tsp of anise, almond, or, vanilla
extract. Allow frosted cookies to "dry" on cooling rack.





Number Of Servings:
Number Of Servings:
5-6 dozen
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
These cookies freeze well

 

 

 

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