Meatball Cookies

Each year at Christmastime, I search for a new cookie recipe to add to my collection. Last year I came across this recipe and decided to give it a try. I placed a few on the tray of my “usual” holiday assortment of cookies and headed to the family party. I was amazed to see them quickly disappear. The array of spices in these cookies blend in so well with the chocolate and walnuts.

Meatball Cookies

Recipe by Diane BeckerCourse: Uncategorized
Servings

84

servings

Ingredients

  • 1/2 cup (1 stick) butter, room temperature
    1 1/2 cups sugar
    3 eggs
    2 teaspoons vanilla extract
    3 cups flour
    2/3 cup cocoa powder (unsweetened)
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1 teaspoon ground allspice
    1/2 teaspoon ground nutmeg
    1 cup finely chopped walnuts
    ***GLAZE***
    2 cups powdered sugar
    3 Tablespoons unsweetened cocoa powder
    1/4 cup milk


Directions

  • Preheat oven to 350 degrees
  • Cream the butter and sugar together until light and fluffy.

  • Add the eggs, one at a time, beating well after each addition.
  • Add the vanilla and mix well.
  • In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and spices together.
  • Add the flour mixture to the butter mixture one cup at a time, mixing well after each addition.
  • Stir in the nuts (the batter will be very thick).
  • Spoon up a tablespoon of batter and roll it into a 1 inch ball. Place the cookies on a parchment paper lined (or greased) cookie sheet.
  • Bake for 10-12 minutes (when the cookies just start to crack, they are done). Remove from oven and let cool on the cookie sheet for 5 minutes and then transfer them to a wax paper lined table to finish cooling down.
  • When cookies have cooled, prepare the glaze by mixing the powdered sugar, cocoa powder and milk together until the glaze is free of lumps.
  • Frost the tops of the cookies with a scant teaspoon of glaze. While the glaze is still wet, sprinkle on some sugar crystals or colorful sprinkles .
  • Let cookies rest until the glaze is dry then pack away in a air tight container, such as a cookie tin .

Notes

  • I use a small cookie scoop so all of the cookies will be about the same size. Makes 84 cookies

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