What's Inside Your Grandmother's Purse?

There were two types of cookies that always made there way home from a wedding in my grandmother's purse. The first one an almond paste cookie rolled in pignola nuts, sliced almonds or topped with a halved maraschino cherry. The second was that wonderfully spicy round chocolate gem known as The Italian meatball Cookie at least that is what we always called them as kids. They are more commonly known as; “chocolate pepper cookies or Italian Spice Balls”. You will always find these traditionally at Italian weddings but these are also a traditional cookie to be served during the holiday season. This cookie does have a lot of ingredients compared to most others but together they create a flavor that will keep generation after generation remembering and wanting more.

Italian Meatball Cookies

1 1/4 c. shortening
2 c. sugar
2 drops red food coloring
1 tsp. baking soda
4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1 & 3/4 c. cocoa
1 tbsp. orange rind
1 c. chopped nuts
3/4 c. sour milk
4 eggs
5 c. flour
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 c. orange juice
1/2 c. raisins, soaked in 2 tbsp. of warm water

Cream shortening, sugar and eggs and beat well. Add dry ingredients, orange rind and juice with milk and food coloring and mix well. Fold in raisins and nuts. Roll into walnut sized balls and place on lightly greased cookie sheets. Bake at 370 degrees for 10 minutes. Do not over bake. Cool cookies and frost.

FROSTING: Beat 4 egg whites with 1 teaspoon cream of tartar until foamy. Add 1 pound confectioners' sugar. Add vanilla and beat well. Spread on cookies. Yield: 12 dozen.


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