Italian Meatball Cookies I

Ingredients

5 cups flour

3/4 cup unsweetened cocoa powder

5 eggs

2 teaspoons baking soda

5 teaspoons baking powder

1 cup vegetable oil

1 cup milk

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 cup semisweet chocolate chips

1 cup chopped walnuts (optional)

Icing:

4 cups powdered sugar

1/4 cup approx. water or milk

Preparation

Preheat the oven to 375.

Mix all ingredients except for chips and nuts in a very large bowl or a mixer. Mix until completely combined. Add chips and nuts.

This dough is extremely sticky. DO NOT USE FLOUR ON YOUR HANDS. In a small bowl pour a little bit of vegetable oil and here and there grease your hands while rolling. This will prevent a lot of the sticking. Roll by the teaspoonful and put on a non greased baking sheet about 2 inches apart. Bake for 10-12 minutes. These can dry out quickly, do not over bake!

The icing is something I never measure. So, add more powdered sugar and water as needed. Cool on the table or countertop covered with foil. In a medium/small bowl, mix together the powdered sugar and water. This should be pancake batter consistency. Dip the tops of each cookie in the icing and let dry on the foil.

This makes A LOT of cookies; about 7 dozen. Perfect for the holidays or family parties!