Recipe: Aunt Dee's Meatball Cookies

AUNT DEE'S MEATBALL COOKIES

2 1/2 cups milk
1 pound Crisco vegetable shortening
3 pounds all-purpose flour (about 12 cups)
1 cup unsweetened cocoa powder
3 cups white granulated sugar
2 1/2 teaspoons baking soda
1 cup raisins
12 oz bag chocolate chunks or chips*
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
INGREDIENTS FOR GLAZE:**
4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk

Preheat oven to 350 degrees F (180 degrees C).

Melt the Crisco and milk together and let cool.

In a separate large bowl mix the remaining dry ingredients together.

When cool, add the melted milk and Crisco to the dry ingredients. Mix thoroughly. You will need to use your hands to fully mix. Dough must be of consistency to roll into balls. Roll dough into balls the size of a walnut.

Bake on ungreased cookie sheet 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper.

When cool, frost with confectioner's sugar and cocoa glaze.

TO MAKE GLAZE:
Combine 4 cups confectioner's 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.

*You may substitute chopped nuts for raisins.
**You may also simply use a mixture of confectioners sugar and warm water for the glaze.

Note from source: Italian, Christmas cookie, round, chocolate and spicy. The smell gets you charged for the holidays. The taste puts you in heaven. This recipe makes a very large batch of cookies. They always go fast! They make great gifts and also freeze well.

Source: Carolyn Ranker, 2003