CHOCOLATE ITALIAN WEDDING COOKIES

Chocolate Italian Wedding Cookies image

No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family. Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. These lightly-spiced chocolate-walnut cookies, part of the spread at Laura Gerrero and Luke Wiehagen's Steeltown wedding in 2009, are topped with a simple confectioners' sugar glaze and chocolate sprinkles.

Provided by Ron Lieber

Time 1h5m

Yield 6 to 7 dozen cookies

Number Of Ingredients 15

Ingredients

4 cups/480 grams all-purpose flour
1 1/2 cups/300 grams granulated sugar
1/2 cup/50 grams cocoa powder
4 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
8 ounces (about 2 cups)/226 grams chopped walnuts
1 cup/189 grams solid vegetable shortening
1 1/2 cups/360 milliliters milk
1 teaspoon vanilla
2 cups/242 grams confectioners' sugar
3 to 5 tablespoons milk, as needed
1/2 to 1 cup decorative sprinkles

Steps:

For the cookies: Heat oven to 350 degrees. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. 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 whisk 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 ungreased or parchment paper lined 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 medium 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.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 9 grams, TransFat 0 grams