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Thursday, Dec. 22, 2011 05:06 am

Italian spicy chocolate drops

art9448

  • 1 c. butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. honey
  • 2 eggs
  • 1 c. ground toasted almonds
  • 1/2 c. cocoa
  • 1/2 c. cold coffee
  • 1 tbsp. grated orange peel
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 3 c. all purpose flour

1. Beat together all ingredients except flour. Stir in flour.

2. Drop dough by rounded teaspoonfuls 2 inches apart onto greased baking sheet.
Bake until set, about 12 minutes, in preheated 350 oven.
Cool on wire racks.

3. Make icing. Dip tops of cookies in icing. Let dry.
Store cookies in air-tight container at least 3 days to mellow.

Yields about 7 dozen cookies.

Icing

  • 3 c. powdered sugar
  • 1/4 c. hot milk
  • 1 tbsp. fruit flavored brandy

Beat all ingredients until smooth. Then add additional milk, one teaspoon at a time, if necessary.

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