Italian Pepper Balls

SUBMITTED BY: Diane

"These keep well and also freeze well. Rum or whisky works well in place of the brandy."

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Original recipe yield 150 cookies

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 cup shortening
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 fluid ounce brandy
1/2 cup finely chopped walnuts
1/3 cup butter
3/4 cup confectioners' sugar
5 tablespoons unsweetened cocoa powder
2 fluid ounces brandy

DIRECTIONS

Melt shortening and cool. Add in white sugar, 1/2 cup cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and baking soda and mix well. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts.
Wrap dough in plastic and refrigerate 4-8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Break off little pieces of dough and roll into small balls, about 3/4 inch in diameter. Bake at 350 degrees F (175 degrees C) for 20 minutes. DO NOT overbake. Remove from pan and roll in glaze.
To Make Glaze: Combine 1/3 cup of butter, 3/4 cup confectioners' sugar, 5 tablespoons cocoa, and 2 ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry.

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REVIEWS

Reviewed on Aug. 29, 2002 by nina

The glaze was the hardest and messiest part, and I didn't have enough for the whole recipe --... MORE

Reviewed on Jul. 12, 2008 by MRSDAYCARE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

MRSDAYCARE
Jul. 12, 2008

These cookies were very good and really quite easy to make. I followed the recipe almost exactly. I didn't have brandy so I used Southern comfort. After the dough was mixed we couldn't really tast the SC so I added another 1-2 ounces even with that the flavour is not strong. I read the review about the glaze being the messiest part and I think I have a good solution. I was able to fit the entire batch onto two cookies sheets. I mixed the glaze in my biggest tupperware bowl. Then I set aside approximate 1/2 of the glaze. AFter the first sheet was done baking I put the balls into the tupperware bowl with the glaze and put the lid on the ball. Then I carefully tossed/rolled the balls around in the bowl. Then I poured them onto a cookies sheet with wax paper. I had to flip some of the balls over so the flattened side was on the bottom but other then a bit of chocolate glaze on two fingers it was not messy at all. Repeat with the second sheet and remainder of the glaze. So far only my daugther and I have taste tested but we both agree that they are great!! I will definately make these again but next time I will increase the amounts for the spices (we like things spicy!!)

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1 user found this review helpful

These cookies were very good and really quite easy to make. I followed the recipe almost... MORE

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Italian Pepper Balls

SERVINGS

INGREDIENTS (Nutrition)

DIRECTIONS

REVIEWS