Italian Chocolate Cookies
- Ingredients:
- 14
- Yields:
-
96 cookies
ingredients
- 226.79 g butter (1 cup)
- 340.19 g vegetable shortening (such as Crisco)
- 532.32 ml sugar
- 6 eggs, unbeaten
- 473.18 ml milk
- 3312.26 ml flour
- 44.37 ml baking powder
- 14.79 ml vanilla
- 0.25 ml salt
- 226.79 g cocoa (small can)
- 1 package large nuts, chopped
-
Frosting:
- 2 egg whites
- 236.59 ml confectioners' sugar
- 59.14 ml lemon juice
directions
- 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.
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