Italian Chocolate-Spice Cookies
Servings: about 3 dozen cookies
Prep Time: 40 mins
Total Time: 48 mins
3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup butter
2 eggs
1/2 cup strong coffee, cooled
1 teaspoon vanilla
1/2 cup chopped walnuts or pine nuts
Powdered Sugar Drizzle
1. If desired, line cookie sheets with parchment paper; set aside. In a
large bowl, stir together flour, granulated sugar, baking powder, cocoa,
cinnamon, and cloves. Using a pastry blender, cut in butter until mixture
resembles coarse crumbs. Make a well in the center of the flour mixture.
2. In a medium bowl, whisk together eggs, cooled coffee, and vanilla. Pour
egg mixture into flour mixture and stir to combine. Stir in nuts. If
necessary, cover and chill dough until easy to handle (1 to 2 hours).
3. Preheat oven to 375 degrees F. Shape dough into walnut-sized balls (about
1 1/4 inches in diameter). Place balls about 2 inches apart on ungreased or
parchment-lined cookie sheets. Bake for 8 to 10 minutes or until edges are
firm. (Cookies may still appear soft. Do not overbake.) Transfer cookies to
a wire rack and let cool. Drizzle with icing. Let icing dry. Makes about 3
dozen cookies.
4. Powdered Sugar Drizzle: In a small bowl, stir together 1 cup powdered
sugar and enough milk (1 to 2 tablespoons) to make an icing of drizzling
consistency.
5. To Store: Layer cookies between waxed paper in an airtight container;
cover. Store at room temperature for up to 3 days. Or freeze unfrosted
cookies for up to 3 months; thaw cookies and frost.
Nutrition information
Per serving: Calories 132, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated
Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 25 mg, Sodium 61 mg,
Carbohydrate 17 g, Total Sugar 8 g, Fiber 1 g, Protein 2 g. Daily Values:
Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000
calorie diet
Prettypinkbutterfly
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