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.


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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

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
Combine dry ingredients. Set aside.
3
In 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).
4
Refrigerate dough for about an hour to reduce stickiness and make it easier to roll.
5
Roll into small balls (about 1 inch) and bake for 8 minutes. Do not over-bake.
6
Once 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