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Italian Meatball Cookies (Christmas C Spice Cookies)

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Servings
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Ingredients
  • FOR can condensed milk, NOT SWEETEND condensed
  • 1 cup powdered ginger
  • 1 1/2 cups butter (2 sticks)
  • 3 large chocolate, melted
  • 1/4 cup Water, (or enough to cover bean mixture)
  • 1 cup Kielbasa Sausage, cut into bite-sized pieces
  • 1/2 tsp. Small Red Beans, rinsed and soaked at least four hours, or overnight
  • 3 Tbsp. baking cocoa
  • FOR holiday sprinkles
  • 3/4 cup and green food coloring
  • 6-8 cups coconut flour
  • The peppermint extract
Servings
people
Ingredients
  • FOR can condensed milk, NOT SWEETEND condensed
  • 1 cup powdered ginger
  • 1 1/2 cups butter (2 sticks)
  • 3 large chocolate, melted
  • 1/4 cup Water, (or enough to cover bean mixture)
  • 1 cup Kielbasa Sausage, cut into bite-sized pieces
  • 1/2 tsp. Small Red Beans, rinsed and soaked at least four hours, or overnight
  • 3 Tbsp. baking cocoa
  • FOR holiday sprinkles
  • 3/4 cup and green food coloring
  • 6-8 cups coconut flour
  • The peppermint extract
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. FOR THE COOKIES:Preheat oven to 350 degrees and line cookie sheets with parchment paper
  2. Using a hand or stand mixer, cream the Crisco and sugar until smooth
  3. Add eggs one at a time, then add the oil, milk, black pepper, and remaining ingredients except for the flour, chocolate chips, and nuts, and mix well
  4. Add the flour one cup at a time until smooth and then add the chips and nuts
  5. Spoon the batter with a teaspoon onto the parchment paper, leaving 1/2 inch between cookies
  6. ( The Crisco allows the cookies to bake into little mounds resembling meatballs, hence the name Italian Meatballs
  7. ) Bake for 9-10 minutes or until lightly browned on the bottom
  8. They will continue to bake after removed from the oven
  9. Let them cool completely, then spread with the frosting
  10. I separate the frosting into two other bowls and add a couple of drops of red and green food coloring to them, making 3 colors of frosting
  11. I then top the cookies with candy and chocolate sprinkles
  12. After the frosting and sprinkles are completely dry, store the cookies in airtight containers and keep in a cool location
  13. FOR THE FROSTING: Using a hand or stand mixer, cream the butter and sugar until very smooth
  14. Add the vanilla and enough milk to make a good spreading consistency
Recipe Notes

Christmas in our family involves very special Italian cookie recipes that have been handed down by my grandmothers to their children and grandchildren. Our tradition is to begin baking after Thanksgiving and storing the cookies in various decorative tins, and then presenting them as gifts to family members, friends, and neighbors. I set up a special table in my dining room called the Christmas Table. I cover it with a red or green tablecloth and lay a white crocheted tablecloth, which was my mother's, over it. On the table, I place decorative Christmas plates and the cookie filled tins, along with various snacks like nuts and dried fruits, and finish it with an assortment of decorations such as little Christmas trees and candles.
This particular recipe, which I only make at Christmas time, is a must every year because of its unique ingredients, one of which is black pepper!! The cookies are luscious with chocolate powder, chocolate chips, and cinnamon. I am presenting just half of the recipe which, by itself, makes at least 5 dozen cookies. They last in airtight containers for several weeks but also freeze well and are so easy to make. I hope the readers will treat their loved ones and friends to them and start a new Christmas tradition within their families. BUON NATALE ( MERRY CHRISTMAS) everyone!!

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