Chocolate Italian Wedding Cookies
Updated Feb. 28, 2024
- Total Time
- 65 minutes
- Cook Time
- 10 to 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups/480 grams all-purpose flour
- 1½cups/300 grams granulated sugar
- ½cup/50 grams cocoa powder
- 4teaspoons baking powder
- 1teaspoon ground allspice
- 1teaspoon ground cinnamon
- ½teaspoon ground cloves
- ¼teaspoon salt
- 8ounces (about 2 cups)/226 grams chopped walnuts
- 1cup/189 grams solid vegetable shortening
- 1½cups/360 milliliters milk
- 1teaspoon vanilla
- 2cups/242 grams confectioners’ sugar
- 3 to 5tablespoons milk, as needed
- ½ to 1cup decorative sprinkles
For the Cookies
For the Icing and Decorating
Nutritional analysis per serving (78 servings)
103 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 1½-inch balls. Place about 1½ 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.
- Step 3
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.
Private Notes
Comments
I don't ever cook with shortening as it is hydrogenated palm or soy oil - bad for human bodies, and bad for the environment. You can substitute butter, but butter has water and shortening is all fat. If you refrigerate your dough before using it, it will keep the melt and spread under control and you'll get the flavor of the butter!
I altered the recipe: I omitted the vegetable shortening and the milk. Use 2 sticks butter, softened, and cream with the sugar for about two minutes. Sift the remaining dry ingredients. To the sugared butter, add two eggs and a 15 oz. container of ricotta. Add the dry to the wet until just mixed. Add chopped walnuts if using. The scoops of dough hold their shape well and the cookie is light and fudgy.
Like Beth said, nobody should ever eat vegetable shortening. You can use ghee for a perfect sub or even filtered coconut oil. Or, go old-school and use lard.
I made a gluten free version of this cookie for a wedding table using a combination of three different gluten free flours and a 1/4 tsp of xanthum gum as a binder. The cookies were so delicious and soft and moist! You would never know they were gluten free by the taste or texture.
One of those cookies that's develops flavor overnight. The glaze and sprinkles aren't optional (a chocolate glaze works too). Intrigued by the comments I made small batches using butter, coconut oil, and butter, eggs, ricotta. The butter ones are like the picture - soft and cake like. The coconut oil ones stayed ball-shaped and have a crunchy exterior. Fudge-like is a good word for the others. Toasted walnuts and finely chopped candied orange peel = successful variation. Yum!
Omit the vegetable shortening and the milk. Use 2 sticks butter, softened, and cream with the sugar for about two minutes. Sift the remaining dry ingredients. To the sugared butter, add two eggs and a 15 oz. container of ricotta. Add the dry to the wet until just mixed. Add chopped walnuts if using. The scoops of dough hold their shape well and the cookie is light and fudgy. Add mini choc chips and orange peel.
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