Italian Pepper Balls

4

"These keep well and also freeze well. Rum or whisky works well in place of the brandy."

Ingredients

{{adjustedServings}} servings 77 cals
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Original recipe yields 75 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Melt shortening and cool. Add in white sugar, 1/2 cup cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and baking soda and mix well. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts.
  2. Wrap dough in plastic and refrigerate 4-8 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Break off little pieces of dough and roll into small balls, about 3/4 inch in diameter. Bake at 350 degrees F (175 degrees C) for 20 minutes. DO NOT overbake. Remove from pan and roll in glaze.
  5. To Make Glaze: Combine 1/3 cup of butter, 3/4 cup confectioners' sugar, 5 tablespoons cocoa, and 2 ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry.
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Reviews

4
  1. 6 Ratings

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These cookies were very good and really quite easy to make. I followed the recipe almost exactly. I didn't have brandy so I used Southern comfort. After the dough was mixed we couldn't really...

The glaze was the hardest and messiest part, and I didn't have enough for the whole recipe -- maybe I did something wrong? But the cookies were devoured!

Oh, I had high hopes for these cookies, but they are almost not edible. The alcohol flavor is too much and there is really nothing to balance that out.