Italian Meatball Cookies I
By: Samantha Cappuccio
Published: Friday, May 6, 2011 - 9:35am

Ingredients




5 cups flour
3/4 cup unsweetened cocoa powder
5 eggs
2 teaspoons baking soda
5 teaspoons baking powder
1 cup vegetable oil
1 cup milk
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Icing:
4 cups powdered sugar
1/4 cup approx. water or milk

Preparation

1 Preheat the oven to 375. 2 Mix all ingredients except for chips and nuts in a very large bowl or a mixer.  Mix until completely combined.  Add chips and nuts. 3 This dough is extremely sticky.  DO NOT USE FLOUR ON YOUR HANDS.  In a small bowl pour a little bit of vegetable oil and here and there grease your hands while rolling.  This will prevent a lot of the sticking.  Roll by the teaspoonful and put on a non greased baking sheet about 2 inches apart.  Bake for 10-12 minutes.  These can dry out quickly, do not over bake! 4 The icing is something I never measure.  So, add more powdered sugar and water as needed.  Cool on the table or countertop covered with foil.  In a medium/small bowl, mix together the powdered sugar and water.  This should be pancake batter consistency.  Dip the tops of each cookie in the icing and let dry on the foil. 5 This makes A LOT of cookies; about 7 dozen.  Perfect for the holidays or family parties!