INGREDIENTS FOR COOKIES (See bottom for icing instructions.)

• 3 eggs
• 7 tbsp* sugar
• 3 tbsp* Crisco, melted
• Approx. 3/4 cup milk
• 3 tsp* baking powder
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves or allspice
• Zest of 1 orange
• Juice of 1/2 small orange
• 3 cups flour
• 1 cup special dark cocoa
• 3/4 cup of raisins
• 1/2-3/4 cup chopped walnuts (per your taste)

METHOD

* Please note that my mother’s idea of a tablespoon is a large serving spoon and for a teaspoon she uses an actual teaspoon (not a measuring spoon), and also the 3/4 cup milk is an approximation – half of a coffee mug.    – Annie

Start by beating the eggs and sugar together for approximately 5 minutes until a smooth lemon-colored mixture is seen.

Then add the Crisco (make sure it has cooled down a bit before you add to the egg mixture).

While the egg/sugar mixture is beating, warm the milk slightly (in the microwave if you desire) and then add the baking powder to that. It will start to foam quickly. Stir it well and then add to the egg/sugar mixture after it has been beating for 5 minutes. My mom says this takes that “baking powder taste” out of the cookie.

Add the vanilla, cinnamon, nutmeg, cloves and orange zest. 

Add the juice of 1/2 small orange. 

Now add the flour and the cocoa. Mix until the dough is tacky.

Fold in the raisins and walnuts.

Flour your hands. Break dough off by the teaspoonful, shape in a ball.

Bake at 375 degrees for 10-15 minutes or till the cookies spring back to touch.  

Frost when cool.  (See below.)

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BISCOTTI FROSTING INGREDIENTS

• 1 tbsp butter
• Confectioner’s sugar (about 2-3 cups)
• 1 tsp vanilla
• Milk (about 1/4 cup)
• Juice of 1/2 lemon (optional for a brighter taste — My mom used lemon in EVERYTHING)

METHOD

Mix the above ingredients together to form a smooth consistency – somewhere between a thin and medium.

Frost the entire cookie including bottoms which will help them stay moist. Place them on a wire rack with cookie sheet below to catch drips. When completely cool, place in airtight container in a cool place.

Enjoy!

Please note that according to my mother Laura, only the DARK cocoa is acceptable. On one occasion she was so upset with the outcome of the cookies after using regular cocoa, she proclaimed “that shitty cocoa ruined my Christmas!” (She started losing her filters in her 70s.)

– Annie Carcioppolo Kachurek