ITALIAN PEPPER BALLS

Italian Pepper Balls image

These keep well and also freeze well. Rum or whisky works well in place of the brandy.

Provided by Diane

Categories World Cuisine Recipes European Italian

Yield 75

Number Of Ingredients 17

Ingredients

¾ cup shortening
1 cup white sugar
½ cup unsweetened cocoa powder
½ teaspoon ground black pepper
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground cinnamon
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup milk
1 fluid ounce brandy
½ cup finely chopped walnuts
⅓ cup butter
¾ cup confectioners' sugar
5 tablespoons unsweetened cocoa powder
2 fluid ounces brandy

Steps:

Melt shortening and cool. Add in white sugar, 1/2 cup cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and baking soda and mix well. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts.
Wrap dough in plastic and refrigerate 4-8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Break off little pieces of dough and roll into small balls, about 3/4 inch in diameter. Bake at 350 degrees F (175 degrees C) for 20 minutes. DO NOT overbake. Remove from pan and roll in glaze.
To Make Glaze: Combine 1/3 cup of butter, 3/4 cup confectioners' sugar, 5 tablespoons cocoa, and 2 ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 9.8 g, Cholesterol 2.4 mg, Fat 3.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 22.5 mg, Sugar 4 g