Italian Chocolate Cookies

Summary

Yield
48 Cookies
SourceLenore Mastracci (1981)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

9
eggs
2 t
baking powder
2 c
sugar
2 c
ground nuts
1⁄2 lb
Baker's unsweetened chocolate
2 1⁄2
sticks butter
1⁄2 c
chopped citron
1 t
cinnamon
1 t
nutmeg
1⁄2 t
cloves
4 1⁄2 c
sifted flour
4
unsweetened chocolate squares (for icing)
3 T
hot water (for icing)
1 1⁄4 c
sifted powdered sugar (for icing)
1
egg (for icing)
1⁄4 c
butter (for icing)
1 t
vanilla (for icing)

Instructions

Melt butter, chocolate and sugar. Stir and let cool. Beat eggs and spices. Add citron and nuts to chocolate. Mix flour and baking powder and add to chocolate mixture. Roll out (sausage shape) about 1 inch around. Dough should be shiny and glossy. Cut into diamond shape. Dip knife in flour when cutting. Bake at 325° for 9 to 10 minutes.

For Chocolate Icing: Melt chocolate in double boiler. Add water; stir until smooth and thick. Cool. Remove from heat, add sugar and egg and beat. Add butter and vanilla.