Sicilian Meatball Cookies

Sicilian Meatball Cookies

 

 

(Original recipe from Favorite Italian Recipes, 2^nd Edition St. Anthony’s Parish, Watertown, NY; recipe submitted by Annie Cumoletti – 1973.

 

6 cups Flour

¼ tsp salt

1 cup shortening

½ tsp baking soda

½ tsp cloves

2 cups sugar

¾ cup cocoa

2 cups milk

2 tsp baking powder

½ tsp cinnamon

 

Put all dry ingredients together in a large mixing bowl. Blend in the shortening and lastly the milk. You will have to use your hands to mix this as it is a sticky dough.

Put a little shortening on your hands when you roll this dough into little balls (use a teaspoon to measure). Do not make these balls large, as they rise quite a bit. Leave space between them on a cookie sheet lined with parchment paper.

Bake at 375 degrees for 15 minutes.

Make a thin chocolate frosting and cover the baked cookies by rolling them in a large bowl of frosting. Lay out on a large pan or rack until they are dry.

Alternatively, just before serving, you can dust these cookies with some confectioners sugar.

Note: You can divide the dough and put nuts in some, raisins in some and coconut in some.