Meatball Cookies

    Meatball Cookies

    (101)
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    45min


    94 people made this

    About this recipe: Italian, Christmas cookie, round, chocolate and spicy. The smell always gets me charged for the holidays. The taste puts you in heaven.

    Ingredients
    Serves: 30 

    • 3 cups (375g) plain flour
    • 2/3 cup (80g) unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1 cup (160g) chopped walnuts
    • 1 teaspoon ground cloves
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 1/2 cups (335g) caster sugar
    • 3 eggs
    • 1/2 cup (115g) butter
    • 2 teaspoons vanilla extract
    • 4 cups (500g) icing sugar
    • 1/4 cup (30g) unsweetened cocoa powder
    • 1/2 cup (125ml) milk

    Directions
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C (350 degrees F). Grease cookie trays.
    2. Cream the butter margarine or shortening, caster sugar, eggs and vanilla.
    3. In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, bicarbonate of soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1.5-2.5cm balls.
    4. After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie tray and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the tray for a few moments and remove to wax paper. When cool, frost with icing sugar and cocoa glaze.
    5. To Make Glaze: Combine 4 cups icing sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.
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    Reviews and ratings
    Global ratings:
    (101)

    Reviews in English (101)

    by
    45

    I made these for Christmas, and my family raved over them. My boyfriend's Italian mother said that they are the same cookies her old Italian aunts make for wedding spreads. She gave me a tip, that adding a bit of red food dye to the frosting will give it a shinier appearance. Other than that, these cookies tasted perfect, they'll definitely be made again next year.  -  14 Jan 2006  (Review from Allrecipes US | Canada)

    by
    35

    This Christmas cookie is my favorite and I got the recipe from my mother-in-law. The only difference is hers is chock full of things- nuts, mini chips and raisins. They are awesome. We finish them with frosty white glaze and optional red berry sprinkles or dried cherries. I double the recipe and always use shortening instead of butter. Be prepared to get your hands in this batter to mix it!  -  10 Dec 2008  (Review from Allrecipes US | Canada)

    by
    30

    I liked these cookies, they are different BUT I didn't like the 'adjusting it with either the flour or milk' once the dough was mixed. I had to adjust a few times and it was messy. I decided to not do the glaze just put them in a ziplock bag with powdered sugar. They were awesome after that. The sugar helped offset the chocolate.  -  14 Dec 2010  (Review from Allrecipes US | Canada)

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