Recipe submitted by John Chamberlain, courtesy of Mrs. Marie Cersosimo. This recipe makes a lot, and can be halved to make less.
Ingredients
8 cups Flour
1 cup Cocoa
2 teaspoons Baking powder
2 to 3 teaspoons Ground allspice
2 teaspoons Ground clove
4 to 5 teaspoons Ground cinnamon
3 cups Sugar
1 teaspoon Salt
16 ounces Crisco
3/4 to 1 quart Milk
3 teaspoons Vanilla
12 ounces Chopped walnuts
For the glaze…
2-3 cups Powdered
Milk, as needed
Instructions
Preheat oven to 350°F
Add the above dry ingredients (flour to salt) to a large mixing bowl, and whisk gently to combine. Add the Crisco in stages and work into the dry ingredients by hand or with a pastry cutter.
Once Crisco and flour mixture are fully incorporated, add vanilla, walnuts, and the milk, stirring with a spatula (or working with your hands) until fully combine. Cookie dough will be stiff and sticky.
Coat hands in vegetable oil, then portion cookies into about 1 inch dough balls (or ‘the size of a walnut’), onto baking sheets. Optionally flatten cookies slightly with the palm of your hand. Bake 8-12 minutes, or until edges are slightly brown.
For the glaze, add just enough milk (1 tablespoon at a time) to the powdered sugar, and stir until desired consistency.
Once cookies are baked and cooled, dip the top side into the powdered sugar glaze. Allow glaze to dry before serving.
Recipe submitted by John Chamberlain
Comments