Special cookie recipes from our book A Taste of Utica
There is going to be a wedding in the family and I’m making a cookie tray. Get ready for a series of posts detailing the delicious cookies found in our local Utica cook book.
The first recipe, so easy it was mixed, baked and iced on a week night.
Page 156, posted by Ruth
Italian Chocolate Toto – makes approximately 100 cookies
- 3 eggs
- 1 cup sugar
- 3/4 cup milk (I used cream)
- 1/2 cup oil
- 3 TBS baking powder
- 1/2 tsp cinnamon
- 1 1/2 tsp ground cloves
- 8 TBS sifted cocoa
- 5 cups flour
- 1 TBS vanilla
- 1 cup chopped nuts
Preheat oven to 400 F.
In a bowl, blend all the ingredients EXCEPT flour. Beat with an electric mixer, then by hand, add the flour until dough is stiff.
Roll into small balls (about 1 1/2 tsp size) and place on an ungreased baking sheet.
Bake at 400 deg for 10 minutes.
- 1 TBS cocoa
- 1 tsp vanilla
- 2 TBS milk
- confectioners sugar – enough for desired “drizzle” consistency.
Frost, eat and enjoy….or Frost, freeze and enjoy later.
*If freezing, wrap very tightly and use within 3 weeks.
The first time I ever had an Italian cookie was at a friends house during high school years. Her mother was baking all the Italian goodies for Christmas. I eye-balled one of the chocolate cookies. It was round, about the size of a golf ball, and covered in a thin film of white glaze. It looked SO GOOD!
I bit into the cookie and was shocked by the taste. It wasn’t sweet at all. It was rich with a delicate crumb. The sweetness was from the glaze. The cookie had a slight spicy taste to it but not the chocolate I expected. It was my first experience with the local Utica Italian cookies. So much different from traditional sweet cookies but so good. These cookies have an “adult” taste to them.
The next batch: I think it might have a hint of lemon in it. Wait and see!