2 1/2 cups milk
1 pound crisco
3 pounds all-purpose flour (about 12 cups)
1 cup unsweetened
3 cups white granulated sugar
2 1/2 teaspoons baking soda
1 cup raisins
12 oz bag chocolate chunks or chips
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Ingredients for glaze:
4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
Preheat oven to 350 degrees F (180 degrees C).
Melt the crisco and milk together and let cool.
In a separate
large bowl mix the remaining dry ingredients together.
When cool, add the melted milk and crisco to the dry ngredients.
Mix thoroghly. You will need to use your hands to fully mix. Dough must be of consistency to roll into balls.
dough into balls the size of a walnut.
Bake on ingreased cookie sheet 10-12 minutes, cookie should be firm. Do not
overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's
sugar and cocoa glaze.
To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk.
Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while
glaze is still wet.
Variations and Tips:
You may substitute chopped nuts for raisins.
You may also simply use a mixture of confectioners sugar and warm
water for the glaze.
This recipe makes a very large batch of cookies. They always go fast! They make great gifts
and also freeze well.