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Glazed Italian Spice Cookies

These cute little balls give you a soft, cake-like option for your Christmas cookie tray. The creamy almond glaze spread on top makes them extra yummy.
  • Total Time
    Prep: 40 min. Bake: 10 min./batch + cooling
  • Makes
    7-1/2 dozen


  • 1 cup shortening
  • 1-1/4 cups sugar
  • 3 eggs
  • 1 cup milk
  • 5 cups all-purpose flour
  • 1/4 cup plus 3 tablespoons baking cocoa
  • 5 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1 cup finely chopped pecans
  • GLAZE:
  • 6 tablespoons butter, softened
  • 2-1/2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and milk. Combine the flour, cocoa, baking powder, cinnamon, nutmeg, cloves and baking soda; gradually add to creamed mixture and mix well. Stir in pecans.
  • Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Remove to wire racks to cool.
  • For glaze, in a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, and extracts; beat until smooth. Spread over cooled cookies.
Nutrition Facts
1 each: 90 calories, 4g fat (1g saturated fat), 9mg cholesterol, 35mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

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