“Italian, Christmas cookie, round, chocolate and spicy. The smell always gets me charged for the holidays. The taste puts you in heaven.” - by Sheri DeVito-Mariotto
Ingredients
Adjust Servings
Original recipe yields 5 dozen
Directions
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- Cream the butter margarine or shortening, white sugar, eggs and vanilla.
- In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls.
- After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
- To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.
Nutrition
Amount Per Serving (30 total)
- Calories
- 216 cal
- 11%
- Fat
- 6.7 g
- 10%
- Carbs
- 37.9 g
- 12%
Based on a 2,000 calorie diet
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Reviews (66)
Rate This Recipe
"I made these for Christmas, and my family raved over them. My boyfriend's Italian mother said that they are the same cookies her old Italian aunts make for wedding spreads. She gave me a tip, that a..." See moredding a bit of red food dye to the frosting will give it a shinier appearance. Other than that, these cookies tasted perfect, they'll definitely be made again next year."
pam w
"This Christmas cookie is my favorite and I got the recipe from my mother-in-law. The only difference is hers is chock full of things- nuts, mini chips and raisins. They are awesome. We finish them wit..." See moreh frosty white glaze and optional red berry sprinkles or dried cherries. I double the recipe and always use shortening instead of butter. Be prepared to get your hands in this batter to mix it! "
Ann
"I liked these cookies, they are different BUT I didn't like the 'adjusting it with either the flour or milk' once the dough was mixed. I had to adjust a few times and it was messy. I decided to not do..." See more the glaze just put them in a ziplock bag with powdered sugar. They were awesome after that. The sugar helped offset the chocolate."
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