3/4 cup shortening
1 cup sugar
4 large eggs, room temperature
1/2 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 cup chopped walnuts
GLAZE:
2-1/4 cups confectioners' sugar
2 teaspoons light corn syrup
3 to 4 tablespoons 2% milk
Sprinkles, optional
1Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5 to 7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts.
2Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10 to 12 minutes. Remove from pans to wire racks to cool completely.
3For glaze, in a large bowl, mix confectioners’ sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.
Total Time
Prep: 30 Min. Bake: 10 Min. + Cooling
I recently found this old family recipe in my mom’s kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully.
Nutrition Facts
1 cookie: 99 calories, 4g fat (1g saturated fat), 13mg cholesterol, 57mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 2g protein.