Italian Chocolate Spice Cookies

I have tried various Italian chocolate spice cookie recipes over the years but this one is my favorite so far. The addition of apricot jam was inspired from a New York Times recipe. The cookie is like a little cake; it is soft, moist, yet also reminiscent of a brownie. It has a balanced chocolate flavor with a hint of spice. They are easy to make. The dough is a bit sticky but, since you don’t want to add too much flour, you should flour your hands to roll the cookies.

Italian Chocolate Spice Cookies
1/2 c. shortening
1/2 c. sugar
2 large eggs
1/4 c. apricot jam
1 c. milk (you can use almond milk)
2 tsp. vanilla extract
3-1/4 c. flour (you may need a little extra)
2 Tbsp. baking powder
1/4 tsp. kosher salt
3/4 c. cocoa powder (I use Callebaut)
1-1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 c. chopped dry-roasted, unsalted pistachios

2 c. confectioner’s sugar, sifted
3-4 Tbsp. milk (or almond milk)
1/4-1/2 tsp. almond extract
2 drops vanilla extract
multi-colored nonpareils

Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper. In a mixing bowl beat shortening and sugar together. Add eggs and mix 1-2 minutes until fluffy. Add apricot jam and milk. Mix well. Add vanilla. Sift together flour, baking powder, salt, cocoa, and spices. Add to the wet ingredients and mix until blended. Add pistachios. Take a plate and place 1/4 cup of flour in it. Flour your hands and let the excess flour drop into the mixing bowl with dough. Roll the dough into marble size balls. Place on baking sheets. Bake for 8-10 minutes, rotating the pan half way through baking. Do not overbake. Let cool on rack. Combine the glaze ingredients and whisk until smooth. Place sprinkles in a bowl. Dip cookies in glaze, letting the excess drip off, then dip in the sprinkles. Let dry completely before storing. Unfrosted cookies freeze well. Makes around 100 cookies.


This entry was posted in Chocolate, Christmas, Cookies, Desserts, Easter. Bookmark the permalink.

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