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Italian Chocolate Cookies Recipe

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This recipe for Italian Chocolate Cookies, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Scognamillo
Added: Tuesday, November 3, 2009


1 cup butter
1/2 cup sugar
1/2 cup honey
2 eggs - room temperature
1 cup ground almonds
1 cup chocolate chips
1/2 cup cold water
1 tsp. grated orange peel
3/4 cup raisins
2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. cloves
1/2 Hershey powder cocoa
3 cups flour

3 cups powdered sugar
1/4 cup rum or liquor of your choice
3/4 cup hot milk

Cream butter. Add sugar, honey and cream until very smooth. Add eggs and cream even more.

Sift together:
Baking powder, cinnamon, cloves, Hershey powder cocoa and flour. Gradually add flour mixture to creamed butter mixture. Gradually add cold water and orange peel. when all is mixed well, add almonds, chocolate chips, and raisins.

Refrigerate until dough is cold. Can be overnight.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into dainty balls. Bake approximately 12 minutes.

Dip each cooled cookie into frosting mixture and set on cookie rack. Immediately sprinkle with candy sprinkles.

Personal Notes:
Personal Notes:
Recipe courtesy of Mrs. Kordich (Maryann Viculin's Mom).




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