Italian Chocolate Cookies with Raisins (collection)

Mikw'a Pastry Shop recipe is not available on the internet. Perhaps one of these could be tried and tweaked since I don't know how they taste. Good luck and let us know one is more similar.

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CHOCOLATE RAISIN COOKIES

1 cup raisins
Rum*
1 cup butter, softened
1 cups white sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cups semisweet chocolate chips
1/2 cup chopped walnuts

Set raisins in flat bowl and pour on enough rum to cover them. Set aside to soak in while you prepare the cookie batter (I sometimes microwave the raisins and rum for 25 seconds or so, if my raisins are crusty hard).

In large bowl, beat butter, sugars, eggs and vanilla until light and fluffy; set aside.

Combine the flour, cocoa powder, baking soda, and salt; stir into the butter mixture until well blended.

Drain the raisins. Mix the raisins, chocolate chips and walnuts into the batter. Refrigerate the dough for at least 1 hour or until firm.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake in a preheated 350 degrees F oven for 8 minutes (these chocolate raisin cookies will may not look done at 8 minutes but I'd be super hesitant to bake them over the 8 minutes. They will be chewy inside with a slightly shiny outside and can easily be overcooked if you are looking for visible doneness). Cool slightly on the cookie sheets (I usually cool for that "standard" 10 minutes) before transferring to wire racks to cool completely.

Store separately from other cookies.

*What can to soak the raisins in - besides rum?
An alcohol is what gives this chocolate raisin cookie it's authentic flavor! But there a few things you could use instead. Here's some options: bourbon, orange juice, or rum flavoring mixed with orange juice.

Makes 4 dozen cookies
Adapted from source: Italian-Dessert-Recipes.com by Lisa Mirietta Gianotta

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ITALIAN CHOCOLATE PEPPER COOKIES
Adapted from source: Times-Tribune, PA/ Lynne Duncan, March 14, 2012

1 cup sugar
1/2 cup Crisco vegetable shortening
1/2 cup unsweetened cocoa powder
1/4 cup water
1 egg
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup raisins
Icing (recipe follows)

In a bowl, cream sugar and Crisco together. Stir in cocoa powder, water and egg. Sift in flour, baking powder, spices, pepper and salt. Stir to combine. Stir in walnuts and raisins. Drop onto lightly greased baking sheets.

Bake in a preheated 400 degree F oven for 15 to 20 minutes. Remove cookies to a cooling rack.

When cookies are slightly cooled, top with icing.

ICING

2 cups confectioner's sugar
1/2 teaspoon butter, softened
Splash vanilla
1 to 2 tablespoons milk

Mix together all ingredients, adding milk until achieving creamy consistency, not stiff.

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ITALIAN CHOCOLATE COOKIES (TuTu's)
Adapted from source: food.sulekha.com / Posted by Ammas
Makes 8 dozen cookies

This is an old family recipe.

1 cup sugar
1/2 cup unsweetened cocoa powder
1/8 cup ground cinnamon*
1/8 tsp. salt
1/8 tsp. ground allspice
1 cup lukewarm coffee (liquid)
1/4 lb. (4 oz.) Crisco vegetable shortening, melted
1/4 cup grape jelly
1/4 cup chopped walnuts
1/2 tsp. vanilla
4 cups flour, divided use
1 Tbsp. baking powder
Glaze (recipe follows)

Mix sugar, cocoa, cinnamon, salt and allspice together in a large bowl. Stir in lukewarm coffee and Crisco. Add jelly, walnuts and vanilla and combine. Add 1 cup of flour and baking powder. Keep stirring in flour, 1 cup at a time, until dough is formed. The dough should be stiff, but
sticky.

Take dough by tablespoons and roll to form a ball in your hand. Place on slightly greased cookie sheets.

Bake in 400 degree F oven for about 10 minutes (these cookies cook up like brownies; be careful not to over cook). Remove cookies from cookie sheets and set on a rack to cool.

When cookies are completely cool, toss in the bowl of frosting, remove and dry on wax paper. Store in an airtight container.

GLAZE

Confectioner's sugar
Milk

Make a runny glaze with the confectionery sugar and milk.

*The 1/8 cup of cinnamon is correct.

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More Italian Chocolate Cookie Recipes with Raisins:

Aunt Dee's Meatball Cookies

Chocolate Italian Cookie recipe (using cloves, raisins, walnuts, and cocoa)

Italian Chocolate Cookies (rolled in nuts and chocolate chips and glazed)

Italian Chocolate Nut Cookies

Zalettini Cookies (Italian log-shaped cookies using cornmeal and rum-soaked raisins)