Ingredients
For the cookies
- 4 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup cocoa powder
- 4 teaspoons baking powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 8 ounces (about 2 cups) chopped walnuts
- 1 cup solid vegetable shortening
- 1 ½ cups milk
- 1 teaspoon vanilla
For the icing and decorating
- 2 cups confectioners’ sugar
- 3 to 5 tablespoons milk, as needed
- ½ cup decorative sprinkles
- Nutritional Information
Nutritional analysis per serving (78 servings)
86 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 0 milligrams cholesterol; 28 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 7 dozen cookies
Preparation
For the cookies
- For the cookies: Preheat oven to 350 degrees. Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt in a mixing bowl, 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 stir 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 one or two 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 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.
65 minutes
Dining and Cooking