ITALIAN CHOCOLATE SANDWICH COOKIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 28 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
- Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
- Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
- To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
ITALIAN CHOCOLATE SPICE COOKIES
I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
ITALIAN CHOCOLATE COOKIES
This recipe is from an Italian friend of mine and they are so good!
Provided by Sandy G.
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.2 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 142.8 mg, Sugar 16.5 g
CHOCOLATE ITALIAN WEDDING COOKIES
No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family. Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. These lightly-spiced chocolate-walnut cookies, part of the spread at Laura Gerrero and Luke Wiehagen's Steeltown wedding in 2009, are topped with a simple confectioners' sugar glaze and chocolate sprinkles.
Provided by Ron Lieber
Categories cookies and bars, dessert
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.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 9 grams, TransFat 0 grams
ITALIAN CHOCOLATE BALLS (TUTTU BALLS)
Delicious round chocolate Italian cookies. Store cookies in a sealed can or cookie jars.
Provided by Sam Scopellite
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
- Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
- Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
- Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
- Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 34 g, Cholesterol 24.3 mg, Fat 10.2 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 122.9 mg, Sugar 15.8 g
ITALIAN CHOCOLATE COOKIES
Make and share this Italian Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
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.
Nutrition Facts : Calories 166.1, Fat 7.7, SaturatedFat 2.8, Cholesterol 19, Sodium 74, Carbohydrate 22.2, Fiber 1.5, Sugar 6.2, Protein 3.4
TATù -- SICILIAN COOKIES
Make and share this Tatù -- Sicilian Cookies recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 45m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, almonds, and sugar and add cocoa powder to darken it. Form a well and add coffee, vanilla extract, butter and orange marmalade. Combine into a dough. Use the dough to form balls the size of a walnut. Put them on a greased cookie sheet and bake them at 375 F until golden. About 15 minutes.
- At this point make the veil: heat the chocolate and sugar over a very gentle flame, stirring constantly, and when the mixture is smooth and creamy remove it from the fire. Stir in the vanilla extract, let it cool slightly, and ice the cookies. Dust the cookies with just a hint of cinnamon and they're ready.
Nutrition Facts : Calories 99.2, Fat 6.4, SaturatedFat 3.3, Cholesterol 9.1, Sodium 45.3, Carbohydrate 11.2, Fiber 1.8, Sugar 4.6, Protein 2.1
ITALIAN CHOCOLATE BALLS RECIPE - (3.8/5)
Provided by Marylee
Number Of Ingredients 20
Steps:
- Cookies Mix together the dry ingredients. Cream butter or margarine with sugar and then add orange juice, vanilla and beaten eggs Slowly add dry ingredients until blended Add nuts and fruits to the batter Form dough into balls the size of walnuts and bake in a preheated 350 degree oven for 8-10 minutes being careful to not over-bake Frosting Combine ingredients to make a loose frosting. When cookies have cooled, frost each cookie and let set.
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