Tatus (Italian Chocolate Cookies)

Anne Nunez

By
@FleurdeSel

This is a very old, passed-down recipe in our family. We always bake them at Christmas.

Rating:
★★★★★ 1 vote
Comments:

Ingredients

5 c
all purpose flour
1 tsp
baking powder, rounded
1 tsp
baking soda
1 tsp
cinnamon
1 tsp
clove, ground
1 c
pecans, chopped
4
eggs
1 1/4 c
vegetable shortening
1/2 c
granulated sugar
1 can(s)
(16 ounces) hershey's chocolate syrup
confectioners' sugar
milk

Step-By-Step

1Preheat oven to 375 degrees.
2Combine dry ingredients. Set aside.
3In mixer, beat eggs. Add shortening and sugar, mix until combined. Add chocolate syrup and beat until smooth. Incorporate dry ingredients and stir just until combined. (Do not over-mix).
4Refrigerate dough for about an hour to reduce stickiness and make it easier to roll.
5Roll into small balls (about 1 inch) and bake for 8 minutes. Do not over-bake.
6Once cooled, dip tops in glaze made of confectioners' sugar and milk (sorry, I never measure this) and allow to dry completely.

About this Recipe

Course/Dish: Cookies