Italian Chocolate Cookies

Kate Cullen

Italian Chocolate Cookies

17 1/2 cups flour
4 cups sugar
1/2 tsp. cloves
7 tbsp. baking powder
10 ounces of grape jelly
2 bags of chocolate chips
1 dozen eggs
2 lbs. Crisco

Mix sugar and Crisco until creamy, beat in eggs and jelly. Mix all dry ingredients, and add to egg mixture gradually. If too dry, add a little milk. Add chocolate chips. Roll into 1-inch balls, and bake at 350 degrees on ungreased cookie sheets for 7-9 minutes. The secret to these cookies is not to over-bake, so take them out of oven when shiny and soft. Once cookies have cooled, dip into frosting glaze.

Frosting Glaze

1 lb. confectioner's sugar
1 stick butter
1/3 cup milk (maybe a little more to get to thick liquid)
1 tsp. vanilla

Heat milk, butter and vanilla over double boiler until melted. Add confectioner's sugar. Stir until well blended and a thick liquid. Keep warm over double boiler to dip cooled cookies into. Let cookies dry once dipped.

This is a very old, special recipe that has been handed down and is made with lots of love! There is a great story that goes with this recipe.