Time 9h15m Yield 120 Number Of Ingredients 20 Steps:
Preheat oven to 350 degrees F (175 degrees C). Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly. Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn’t stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts. Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets. Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks. Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners’ sugar in a bowl until smooth; gradually beat in remaining confectioners’ sugar until frosting is thick and drizzles slowly from a spoon. Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.
Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.) For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired. To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner’s sugar. Gradually add hot milk, beating until smooth.
Time 57m Number Of Ingredients 17 Steps:
Preheat oven to 350ºF/160ºC and line two large baking trays with non stick baking paper. Whisk (or sieve) together flour, cocoa, baking powder, spices and salt. With a whisk attachment on the an electric mixer beat together eggs until frothy then slowly add sugar. Beat until pale and thick. Slowly drizzle in the olive oil followed by milk and vanilla. Using a wooden spoon, add the flour mixture in two lots, stirring until smooth. Stir through the walnuts and mini choc chips. The dough will be soft and sticky. Cover the bowl with plastic wrap and allow the dough to rest for 20 to 30 minutes. Take rounded teaspoonsful of the dough and roll between your palms into a ball. Place the balls on the prepared trays allowing room for spreading and rising. Bake for 10-12 minutes. Don’t over bake - these are meant to be soft and moist. The cookies will rise and form a few cracks. Cool on the trays for a few minutes before transferring to wire racks to cool. Spread a small amount of icing on each cookie and decorate with coloured sprinkles. Allow icing to set before serving or storing.
Time 1h5m Yield 6 to 7 dozen cookies Number Of Ingredients 15 Steps:
For the cookies: Heat oven to 350 degrees. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. Add walnuts, and mix again. In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and whisk to blend. Add milk mixture to flour mixture and stir until well blended. While warm, roll dough into 1- to 1 1/2-inch balls. Place about 1 1/2 inches apart on ungreased or parchment paper lined baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely. For icing and decorating: Place confectioners’ sugar in a medium bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie. Dip top of each cookie into icing, then into sprinkles, and set aside to dry. When cookies are completely dry, store in an airtight container.
Time 40m Yield 5 dozen. Number Of Ingredients 17 Steps:
Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners’ sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.
Yield 96-120 cookies Number Of Ingredients 14 Steps:
Cream butter, then cream shortening. Add sugar and mix. Add remaining ingredients and mix well until smooth consistency. Roll a golf-ball size amount of batter into a ball. Place on greased cookie sheet. Bake at 325 degrees about 25 minutes. Keep checking to see if they are not too doughy, or too done. Frost with white frosting. Italian White Frosting: Beat egg whites until stiff. Add sugar and juice. Stir until completely mixed. Dip chocolate cookies into frosting mixture upside down, holding onto bottom. Place on waxed paper until frosting dries. When dried, put into covered containers. Makes enough frosting for approximately 10 dozen cookies.
Time 23m Yield 60 cookies, 30 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 400. Mix first 5 ingredients. Add remaining ingredients and mix well. Shape into walnut size balls. Bake on ungreased cookie sheet for about 8 minutes. Frost the entire cookie when cookie is still warm. Makes 5 dozen cookies.
Time 50m Yield 168 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool. In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together. Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners’ icing when cool to preserve freshness.
Time 30m Yield 24 cookies Number Of Ingredients 14 Steps:
Mix all dry ingredients. Add wet ingredients plus raisins, chips and nuts. Bake at 350 degrees for 10 minutes.
Time 18m Yield 60 cookies Number Of Ingredients 9 Steps:
In a large bowl mix all ingredients.Form into 1 inch balls and bake on an ungreased cookie sheet for 8 to 10 min at 350. When cooled frost the tops with white or choc icing.
