Gramma’s Italian Totes

Gary D.

Gramma's Italian Totes

6 cups flour
1 1/2 cups sugar
5 1/4 tsp. baking powder
3/4 cups cocoa
1 tbsp. ground cloves
1/2 tsp. black pepper (I usually add a little more)
1 1/2 tsp. cinnamon
3/4 lb. lard or shortening
1 pint milk
1 cup of each: raisins, walnuts and almonds

Sift dry ingredients together in mixing bowl. Mix in lard until evenly distributed. Add milk, chopped nuts and raisins. Shape into small balls, about 3/4 inch in diameter. Be careful not to make them too large. Bake on ungreased cookie sheet for 10 minutes at 375 degrees. When finished, frost with a confectionery sugar, vanilla, water and cocoa frosting.

Makes about 12 dozen