Italian Chocolate Ball Cookies Recipes

ITALIAN CHOCOLATE SPICE COOKIES

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.

ITALIAN CHOCOLATE COOKIES

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.

ITALIAN CHOCOLATE COOKIES

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.

ITALIAN CHOCOLATE BALLS RECIPE - (3.8/5)

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.

ITALIAN CHOCOLATE BALLS (TUTTU BALLS)

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.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

CHOCOLATE ITALIAN WEDDING COOKIES

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.

DODO (CHOCOLATE HOLIDAY COOKIES)

Steps:

• Sift the dry ingredients together.
• Heat the milk until very warm but not boiling and melt the shortening in the milk.
• Let it cool and add in the dry ingredients.
• Add the nuts if desired.
• Roll in 1-inch balls and bake in a preheated 375° oven for about 12 minutes.
• Frost with the following recipe.
• Frosting.
• 1-cup confectioners' sugar.
• Milk.
• 1-teaspoon anise or vanilla extract (I made two icings and use anise and vanilla flavorings).
• Mix confectioners' sugar with enough milk to make the icing spreadable.
• Mix in anise or vanilla extract and frost the cookies.