Total Time
10mins
Prep 0 mins
Cook 10 mins

Interesting flavor chocolate and cloves. That's why they are great for the holidays - it just reminds me of Christmas. Try them with a good strong cup of cappuccino and relax. Note: The vegetable shortening should be melted and cooled. Don't over bake the cookie should still be a little soft (not mushy) when you take it out of the oven.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a large stainless steel bowl, with a wooden spoon, mix together 2 cups of the flour, the baking powder, baking soda, cocoa, cloves, nutmeg and cinnamon. Make a well in the center and set aside.
  3. In an electric mixer with a wire whisk, beat eggs and sugar. Add milk and melted shortening. Mix well.
  4. Pour egg mixture into the well and begin to mix with a wooden spoon.
  5. With a wooden spoon, mix in the remaining 1/2 cup flour. This will produce a slightly sticky dough. Drop from teaspoon onto cookie sheet spacing 2 inches apart.
  6. Bake for 8-10 minutes or until lightly browned. Remove cookies onto wire rack to cool then frost with Chocolate Clove Frosting (to follow) Let frosting dry for few hours before serving. Store frosting cookies in an airtight container lined with wax paper between layers.
  7. You may freeze "unfrosted" cookies in a heavy duty freezer bag until ready to use. Thaw out and frost.
  8. CHOCOLATE CLOVE FROSTING: Mix all ingredients with electric mixer until well combined and smooth. Using a butter knife, frost the tops of the cookies. NOTE: If the frosting is too stiff to spread, add a few drops of water to it and dip your butter knife in water before spreading.