Tatus Totos Italian Chocolate Cookies Recipes

ITALIAN CHOCOLATE BALL COOKIES (TAYTU'S)

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• 2. FOR THE COOKIES: In large bowl, sift together flour, salt, baking powder, baking soda, cinnamon and cloves. Set aside.
• 3. In another bowl, cream sugar and shortening with a mixer until fluffy. Add eggs one at a time until well incorporated. Mix in chocolate syrup and vanilla.
• 4. Add chocolate mixture to dry ingredients. Stir until well incorporated. Mix in nuts.
• 5. Dough should form a ball, but not be sticky (if dough is too sticky, put a little flour on your hand to roll into a ball).
• 6. Roll mixture into 1 inch balls. Place balls 1 inch apart on parchment paper and bake about 12-15 minutes or until cookie is firm, but NOT DRY. Let cookies cool before frosting.
• 7. FOR THE FROSTING: Mix sugar, milk and extract to make a sugar glaze in a bowl. Dip the top of the cookies in the bowl and sit the cookies on a baking rack with wax paper underneath to catch any drippings. If you don't have one, then I'd just use wax paper. Immediately top the cookies with sprinkles before glaze dries.
• 8. Allow icing to harden overnight.

TUTU'S AKA ITALIAN CHOCOLATE COOKIES

Steps:

• 1. Combine flour, sugar, cocoa, cinnamon and baking powder. Mix with hands. Add Crisco.
• 2. Add eggs. Mix well.
• 3. Add milk. Mix well.
• 4. Add chocolate chips and walnuts.
• 5. Make balls about half the size of a walnut.
• 6. Place on cookie sheet lined with parchment.
• 7. Bake at 400 degrees for 8 minutes.
• 8. Cool.
• 9. Mix glaze. Combine powdered sugar, vanilla and milk to a thin consistency. Dip cookies on glaze and allow to dry.
• 10. Store in an air tight container or tin.
• 11. *** NOTE: I have written the recipe exactly as given to me. Years ago I mixed these with my hands! Today I use my food processor to combine the dry ingredients with crisco. Using the pulse button I combine like I do for pie crust. I then place these ingredients in my large kitchen aid mixer bowl. I then mix on low speed until combined.

ITALIAN CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 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., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For 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.

ITALIAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
• For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
• To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

TATUS (TOTOS ITALIAN CHOCOLATE COOKIES)

Steps:

• 1. Preheat oven to 375 degrees. Combine dry ingredients. Set aside.
• 2. In a mixer, beat eggs. Add shortening and sugar, mix until combined.
• 3. Add chocolate syrup and beat until smooth.
• 4. Incorporate dry ingredients and stir just until combined. (Do not overmix).
• 5. Fold in pecans. Refrigerate dough for about an hour to reduce stickiness and make it easier to roll.
• 6. Roll into small balls (about 1 inch) and bake for 8 minutes. Do not overbake.
• 7. Once cookies are cool, mix glaze to desired consistency.
• 8. Dip tops in the glaze.
• 9. Allow icing to completely dry.