Italian Chocolate Covered Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cookie dough:
4 lbs. flour
1½ lbs. sugar (3 cups)
1½ lbs. raisins
1 lb. lard (must be lard, near the butter section of the grocery store)
4 oz. baking soda (5 tbsp.)
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
2 oranges
2 lemons
7 tbsp. cocoa (Hershey's)
1 lb. walnuts
2 tsp. vanilla
Frosting:
Butter (size of a walnut)
1 tsp. Crisco
½ to ¾ c. milk
2 lb. confectionary sugar
1 tsp. vanilla
10 heaping tsp. cocoa sifted
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Directions: |
Directions:Soak raisins in warm water until plump. Squeeze raisins to remove most of the water. Chop fine. Set aside.
Mix together all dry ingredients including lard. Work in with hands until mixture is like course oatmeal. Add raisins slowly and mix (don't let the raisins clump). Mix well. To the mixture add juice from lemons and orange. Add warm water a little at a time until it is soft enough to roll. Roll out dough until it is about 3/4" thick. Oil your hands and roll cookies into 1¼ to 1½" ball. Grease cookie tins the first time. Place cookies on tin and bake at 425 degrees for 7 minutes or until top is light and golden brown. Set on rack to cool.
Frosting:
Melt butter, Crisco, milk together. Add vanilla and cocoa. Add confectionary sugar and heat slowly while stirring until it is a frosting like consistency.
Dip or spoon frosting on top of cookie. Set on rack to cool. Store in airtight container. |
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Personal
Notes: |
Personal
Notes: This is another heirloom Vella family recipe. These cookies were made for weddings, holidays and other special occasions.
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