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Italian Pepper Balls

By: Diane

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

Rate/Review | Read Reviews (4)

Servings (Help)

US Metric Calculate

Original Recipe Yield 150 cookies

Ingredients

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.