Sicilian Meatball Cookies (Original recipe from Favorite Italian Recipes, 2nd Edition St. Anthony’s Parish, Watertown, NY; recipe submitted by Annie Cumoletti – 1973. 6 cups Flour ¼ tsp salt 1 cup shortening ½ tsp baking soda ½ tsp cloves 2 cups sugar ¾ cup cocoa 2 cups milk 2 tsp baking powder ½ tsp cinnamon Put all dry ingredients together in a large mixing bowl. Blend in the shortening and lastly the milk. You will have to use your hands to mix this as it is a sticky dough. Put a little shortening on your hands when you roll this dough into little balls (use a teaspoon to measure). Do not make these balls large, as they rise quite a bit. Leave space between them on a cookie sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Make a thin chocolate frosting and cover the baked cookies by rolling them in a large bowl of frosting. Lay out on a large pan or rack until they are dry. Alternatively, just before serving, you can dust these cookies with some confectioners sugar. Note: You can divide the dough and put nuts in some, raisins in some and coconut in some.
