These Chocolate Meatball Cookies are my husband, Richard’s, favorite.
His grandmother use to make them for him, and now her children and grandchildren have kept the tradition going. Usually he makes them for Christmas, but he was out gathering wood (sounds crazy, but true), so I gave them a shot. They are very easy to make, especially if you have a standing mixer. The dough isn’t sticky, so that helps.
Don’t forget to thank Grandma D. at the end if you decide to print this recipe out!
1 cup Crisco (I used buttered flavor, but plain is fine)
1 1/4 cup granulated sugar
1 cup milk (I used skim, but any is fine)
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup powdered cocoa
3/4 to 1 cup chopped nuts-optional (I used walnuts)
5 cups flour
2 cups warm milk (I used skim)
1 tablespoon vanilla
1 4 lb. bag of confectioners sugar
Preheat oven to 375 degrees. Cream together the Crisco and sugar. Then add each remaining ingredient 1 at a time. Mix well. Roll into meatballs about 1 1/4 inches round, and place on ungreased cookie sheet. Bake for 12 to 15 minutes. Allow to cool for a few hours.
Mix icing ingredients above in bowl and roll cookies with spoon to cover with icing all around. Let sit until frosting is hard and store in air tight container. You can also freeze these. *note: When I made this batch, I used less confectioners sugar, and the icing was thinner, so I just poured it over them while they were still on the cookie sheet. I believe Grandma D's icing was thicker as her recipe suggests. We also added 1 cup of chocolate chips for the fun of it.