Tatus (Italian Chocolate Cookies)

Anne Bruscato Nunez


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


★★★★☆ 2 votes



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

How to Make Tatus (Italian Chocolate Cookies)


  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.

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About Tatus (Italian Chocolate Cookies)

Course/Dish: Cookies

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