Italian Christmas "brownies"

Cocoa Christmas Cookies

or Italian "Brownies"

4 cups all-purpose flour
1 cup unsweetened cocoa

4 1/2 tsps. baking powder
2 tsps. cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 tsp. black pepper
3 sticks unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla
1 cup apricot jam
1/4 cup milk
2 cups chocolate chips


If using raisins and walnuts as Portale did, add 1 1/2 cups of each

glaze:
2 cups confectioner's sugar
1/4 cup lemon juice


1. In a large mixing bowl, combine flour, cocoa, baking powder, cinnamon, nutmeg, cloves, salt, black pepper. Combine and set aside.
2. With a heavy duty mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Beat in vanilla, jam, and milk. Set mixer to low and gradually add flour mixture, beating only until it is incorporated. Add the chocolate chips. The batter will be extremely stiff.

3. Place a large piece of waxed paper or parchment paper on the counter and flour it generously. Take a large spoon and scoop out a couple of heaping cups of the stiff batter onto the floured surface. Use a spoon to release it if needed. Flour your hands well and begin to shape the batter into a log shape, about an inch in diameter, rolling it back and forth on the floured surface. Use the paper to help mold it. Place the "logs" into the refrigerator for a couple of hours.
4. Remove from refrigerator and cut into sections about 1 1/2 inches wide. You can leave it this shape, or roll it between the palms of your hand into a flattened ball, which is the traditional shape.
5. Place balls on a parchment-lined or greased and floured cookie sheet, about 1 inch apart. Bake for about 10 minutes at 350 degrees. The tops will crack - this is normal. Transfer cookies to a rack and let cool. Cover with the glaze when completely cooled.

For the glaze:

Mix sifted confectioner's sugar and lemon juice with a spoon until the desired consistency. I make mine almost like a frosting rather than a glaze, which means you'll need to add more sugar. If you prefer yours to be more of a drizzle, adjust with more lemon juice.

This recipe makes about 6 to 7 dozen cookies and they freeze well. Just make sure the glaze is dry before putting them in the freezer. They will get hard if you leave them at for more than a week.