Chocolatey Christmas Goodness

The holidays are synonymous with decadent food, and what’s more decadent than a delicious Christmas cookie, or maybe ten?

This recipe has been in my family for literally generations. We are the fourth generation making these cookies. That either says something about our family’s ability to preserve tradition or our propensity for treats. You decide.

I’m no food writer, but the best way I can describe this cookie is, maybe, layered? Not too chocolatey, but definitely a chocolate taste, but the allspice and cloves and cinnamon give it a very unique and decadent flavor. Eh. That was a horrible description. Just trust me when I say they’re awesome.

Chocolate Balls

All together now
All together now!

What You Need:

Dry ingredients:

8 cups flour

1 cup cocoa

3 cups sugar

8 teaspoons baking powder

3 teaspoons allspice

1 teaspoon ground cloves

4 teaspoons cinnamon

1 teaspoon salt

For icing:

1 bag confectioner’s sugar


Wet ingredients:

2 teaspoons vanilla extract

3 cups milk

2 cups melted Crisco

What You Do:

Mix and sift dry ingredients. Because of the sheer quantity, it’s easiest to do in a mixer. It can also, obviously, be done by hand. Either way, use a GIANT mixing bowl!

Mix dry ingredients first!
Mix dry ingredients first!
Your cookie's dream, your waistline's nightmare
Crisco. Your cookie’s dream, your waistline’s nightmare.

Add wet ingredients in this order, mixing well after each one:

  • Vanilla extract
  • Milk
  • Crisco (This will be hot, because you will have just melted it, so be sure you do this AFTER the cold milk.)

Mix well.

This is what it looks like all mixed together.
This is what it looks like all mixed together.

Roll into small balls and place on ungreased cookie sheet.

Bake at 375 degrees for 10-15 minutes. I bake for 10 minutes because I like a denser, more moist cookie.

Delicious globes of goodness.
Delicious globes of goodness.

Set cookies on rack to cool.

When cookies are thoroughly cooled, mix confectioner’s sugar with milk in a bowl until you get a relatively thick consistency. No exact measurements here, but the approximate ratio I would say I use is 4 parts confectioner’s sugar to 1 part milk. Experiment, but the key is to have a thicker consistency so the icing doesn’t drip down the sides of the cookie too much.

Dip top of cookie in icing, then into sprinkles.

Red, green and ... metallic. Because Italians never shy away from flashy things, even on their cookies.
Red, green and … metallic. Because Italians never shy away from flashy things, even on their cookies.

Let set, then EAT EAT EAT.

Let me know if you guys try this recipe and what you think! Would also love to hear your favorite Christmas or holiday treats!

Enjoy, friends!

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