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Italian Frosted Chocolate Cookies
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
570 minutes
Decadent frosted chocolate orange cookies to share and enjoy in abundance.
Ingredients:
  • 7 cups all-purpose flour
  • 2 cups white sugar
  • 1 cup unsweetened cocoa powder (such as Hershey's®)
  • 0.25 cup baking powder
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground cloves
  • 1.5 teaspoons ground allspice
  • 1 large orange, zested
  • 0.5 cup vegetable shortening (such as Crisco®)
  • 0.5 cup margarine (such as Parkay®)
  • 5 eggs
  • 1 teaspoon vanilla extract, or to taste
  • 0.25 cup orange juice
  • 0.25 cup whole milk
  • 0.5 (8 ounce) package cream cheese, softened
  • 0.5 cup chopped walnuts
  • 3 tablespoons whole milk, or more as needed
  • 1 teaspoon orange juice, or as needed
  • 3 cups confectioners' sugar, or more as needed
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large bowl, combine flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt. Add orange zest, then blend in vegetable shortening and margarine using your hands until the mixture is crumbly.
  • Using an electric mixer, beat eggs and vanilla in a bowl until foamy. Add the egg mixture to the flour mixture along with 1/4 cup of orange juice and 1/4 cup of milk. Knead the dough in the bowl for about 8 minutes until it is thoroughly combined and stiff, and doesn't stick to your hands. Thoroughly knead cream cheese into the dough, then mix in the walnuts.
  • Shape the dough into 1 1/2-inch balls and place them on ungreased baking sheets.
  • Bake cookie batches in the preheated oven for 12 to 14 minutes until lightly browned. Cool the cookies on racks.
  • Prepare the frosting by whisking together 3 tablespoons of milk, 1 teaspoon of orange juice, and 1 cup of confectioners' sugar in a bowl until smooth. Keep adding confectioners' sugar gradually while beating until the frosting is thick and drips slowly from a spoon.
  • Dip cookies into frosting and set on racks lined with waxed paper to dry for 8 hours to overnight.

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