Mrs Tigani's Chocolate and Black Pepper Cookies

Mrs. Tigani's Chocolate and Black Pepper Cookies
Biscotti al Cioccolato con Pepe Nero

Walnut­studded chocolate drop cookies are always found on a wedding cookie cake because they are firm and
provide a good color contrast to the lighter cookies. This recipe has changed hands and ingredients many times
in my family, but the one thing that remains constant is the black pepper in the dough. These freeze beautifully.
3 1/4 cups King Arthur™ Unbleached, All­Purpose Flour
1 1/2 cups sugar
1 tablespoon baking powder
1/4 cup unsweetened cocoa
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup solid vegetable shortening
1/2 to 2/3 cup milk
2/3 cup chopped walnuts
1 1/2 cups confectioners' sugar, sifted
3 to 3 1/2 tablespoons milk
1 teaspoon rum extract
Colored sprinkles
Preheat the oven to 350ºF. Lightly grease two cookie sheets. Sift all the dry ingredients together into a bowl.
Work in the shortening with your hands until the mixture resembles coarse cornmeal. Add 1/2 cup milk and the
nuts and mix with your hands until well blended. If the mixture seems too dry and does not hold together, add
just enough additional milk so the dough holds together.
Pinch off 1­inch pieces of dough and roll them into balls. Place 1 inch apart on the cookie sheets. Bake for 15 to
20 minutes or until firm.
While the cookies bake, make the frosting. In a bowl, combine the confectioners' sugar, 3 tablespoons milk, and
the rum extract and beat until smooth. Add additional milk if necessary to make a thin frosting.
Let the cookies cool on racks only until warm. Dip the tops into the icing, place on the racks, and sprinkle with colored sprinkles.
Let the frosting dry completely before layering the cookies between was paper.  These will keep in an airtight container for one week
or will keep frozen for up to two months.

This recipe is from Ciao Italia