Ingredients
3/4 cup shortening1 cup sugar4 large eggs, room temperature1/2 cup 2% milk1 teaspoon vanilla extract4 cups all-purpose flour1/2 cup baking cocoa2 teaspoons ground cinnamon2 teaspoons baking soda1 teaspoon baking powder1 teaspoon ground cloves1/2 cup chopped walnutsGLAZE:2-1/4 cups confectioners’ sugar2 teaspoons light corn syrup3 to 4 tablespoons 2% milkSprinkles, optional
Preparation
Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts.
Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
For glaze, in a large bowl, mix confectioners’ sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.
