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Chocolate Spice Cookies

SUBMITTED BY: Lisa

"These are my grandmother's Christmas cookies. These look as good as they taste. Once cookies have cooled ice with a simple confectioners sugar icing."
SERVINGS & SCALING
Original recipe yield: 10 dozen small cookies
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 teaspoon ground cinnamon
  • 3/4 cup white sugar
  • 1 cup buttermilk
  • 3 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon ground cloves
  • 3/4 cup shortening
  • 1 1/2 cups chopped pecans
  • 1/2 cup raisins, soaked in water and drained

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the sugar and shortening, add the buttermilk, and mix until creamy. Sift together the flour, cocoa, baking soda, cloves and cinnamon; stir into the creamed mixture. Then stir in the soaked raisins and pecans. By the time you are this far along, you may find it easier to mix with your hands.
  3. Roll the dough into 1 inch balls and place them on the cookie sheet and flatten slightly. Bake for 7 to 10 minutes in the preheated oven. Watch carefully as the bottoms tend to burn easily. Once the cookies have cooled, frost with Cookie Icing.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by AELYNDON
Excellent as is - without the icing. These bake up with a soft inside. I included the chopped pecans, but sans the raisins. They were a big hit.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2002 by LSM1953
I love this recipe. This is one I grew up with!

2 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2005 by FYOON
Disappointing. The cookies turned out dry and tough and bland; I couldn't taste the spice, even though I added an extra tablespoon halfway through, and the flour overwhelmed the trace sweetness. I did substitute yoghurt for the buttermilk, but I don't think that this is the problem. :(

1 user found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 60

Amount Per Serving

Calories: 88

  • Total Fat: 4.9g
  • Cholesterol: < 1mg
  • Sodium: 34mg
  • Total Carbs: 10.4g
  •     Dietary Fiber: 0.8g
  • Protein: 1.4g

VIEW DETAILED NUTRITION

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