Chocolate Spiced Italian Cookies

Recipe Collection: Dessert

Chocolate Spiced Italian Cookies, a vegetarian treat that combines rich chocolate with aromatic spices. These soft, slightly spicy cookies are perfect for holiday gatherings or any occasion that calls for a sweet touch. With potential allergens including walnuts, dairy, gluten, and eggs, these cookies bring a festive Italian flair to your dessert table.

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Overview

These Italian Meatball Cookies are a delightful blend of chocolate and spices, perfect for the holiday season. With a unique combination of flavors, they bring a taste of Italy to your dessert table. The cookies are soft, slightly spicy, and topped with a sweet glaze, making them a festive treat for any occasion.

Diet Type

Vegetarian

Allergies

Walnuts, Dairy, Gluten, Eggs

Cuisine

Italian

Serving Size: 30

Cooking Time: 12 minutes

Ingredients

• 3 Cups all-purpose flour
• 0.67 Cups unsweetened cocoa powder
• 1.5 Teaspoons baking powder
• 1.5 Teaspoons baking soda
• 1 Teaspoon salt
• 1 Cup walnuts, chopped
• 1 Teaspoon cloves, ground
• 1 Teaspoon allspice, ground
• 1 Teaspoon cinnamon, ground
• 0.5 Teaspoon nutmeg, ground
• 1.5 Cups white sugar
• 3 Large eggs
• 0.5 Cups butter, melted
• 2 Teaspoons vanilla extract
• 4 Cups confectioners' sugar
• 0.25 Cups unsweetened cocoa powder
• 0.5 Cups milk

Steps

1. Preheat your oven to 350 degrees F (180 degrees C) and grease the cookie sheets.
2. In a large bowl, cream together the melted butter, white sugar, eggs, and vanilla extract until smooth.
3. In a separate bowl, combine the flour, 0.67 cup cocoa, baking powder, baking soda, salt, ground cloves, allspice, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the butter mixture, mixing until well combined. If the dough is too sticky, add more flour; if too dry, add a little milk. Stir in the chopped walnuts.
5. Roll the dough into small balls, about 0.5 to 1 inch in diameter, and place them on the prepared cookie sheets.
6. Bake in the preheated oven for 10-12 minutes until the cookies are firm. Do not overcook.
7. Remove from the oven and let the cookies rest on the sheet for a few moments before transferring them to wax paper to cool.
8. To make the glaze, combine the confectioners' sugar, 0.25 cup cocoa, and about 0.5 cup milk in a bowl. Mix until the consistency is smooth and glaze-like.
9. Pour a small amount of glaze over each cooled cookie, about 1 teaspoon per cookie. Decorate with sprinkles while the glaze is still wet.

Enjoy these delicious Italian Meatball Cookies as a sweet treat during the holidays or any time you crave a taste of Italy!