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Italian Pepper Balls |
"These maintain nicely and additionally freeze nicely. Rum or whisky works nicely in vicinity of the brandy."
Ingredients :
- 3/4 cup shortening
- 1 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground black pepper
- half of teaspoon floor cloves
- 1/2 teaspoon floor allspice
- half of teaspoon ground cinnamon
- four cups all-purpose flour
- 1 teaspoon baking powder
- half of teaspoon baking soda
- 1 cup milk
- 1 fluid ounce brandy
- half cup finely chopped walnuts
- 1/three cup butter
- three/4 cup confectioners' sugar
- 5 tablespoons unsweetened cocoa powder
- 2 fluid oz brandy
Instructions :
Prep : | Cook : 75M | Ready in : |
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- Melt shortening and cool. Add in white sugar, half of cup cocoa, black pepper, floor cloves, allspice and floor cinnamon. Stir in flour, baking powder and baking soda and blend nicely. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts.
- Wrap dough in plastic and refrigerate 4-eight hours.
- Preheat oven to 350 levels F (one hundred seventy five levels C).
- Break off little pieces of dough and roll into small balls, approximately 3/4 inch in diameter. Bake at 350 levels F (one hundred seventy five degrees C) for 20 minutes. DO NOT overbake. Remove from pan and roll in glaze.
- To Make Glaze: Combine 1/three cup of butter, 3/four cup confectioners' sugar, 5 tablespoons cocoa, and a couple of ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry.
Notes :
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