Italian Toto Cookies

Italian Toto Cookies

These cookies are characterized by their dense, cake-like texture and warm spice notes from cinnamon and cloves.

Yields: About 3-4 dozen cookies
Prep time: 20 minutes
Cook time: 12-15 minutes
Cooling time: 30 minutes

Ingredients

For the Cookies:

• 3 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 tablespoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 large whole egg

• 1 large egg white (reserve the yolk for another use)

• 1/2 cup milk

• 1/2 teaspoon vanilla extract

• 1 cup walnuts, finely chopped

For the Icing:

• 2 cups powdered sugar, sifted

• 3 tablespoons milk (plus more if needed)

• 1 teaspoon whiskey, rum, or vanilla extract

Instructions

1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Combine Dry Ingredients:

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, cloves, and salt. Set aside.

3. Cream Butter and Sugar:

• In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

4. Add Wet Ingredients:

• Beat in the whole egg and the egg white until fully incorporated. Scrape down the sides of the bowl.

• Mix in the milk and vanilla extract. The mixture may look slightly curdled at this point, which is normal.

5. Combine Wet and Dry:

• Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

• Stir in the finely chopped walnuts by hand.

6. Form the Cookies:

• The dough will be soft and slightly sticky. Using a tablespoon or a small cookie scoop (about 1.5 tablespoons), drop rounded portions of dough onto the prepared baking sheets, about 2 inches apart.

• For a more uniform shape, you can lightly roll each portion into a ball with damp hands.

7. Bake:

• Bake for 12-15 minutes, or until the tops of the cookies are set and the bottoms are lightly browned.

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8. Make the Icing:

• Once the cookies are completely cool, prepare the icing. In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of milk, and whiskey/rum/vanilla until smooth. The icing should be thick but pourable. If it’s too thick, add more milk 1/2 teaspoon at a time. If it’s too thin, add a little more powdered sugar.

9. Ice the Cookies:

• Dip the top of each cooled cookie into the icing, letting the excess drip off. You can also spoon the icing over the top.

• Place the iced cookies back on the wire rack (place parchment paper underneath to catch drips) to allow the icing to set completely. The icing will form a hard, smooth shell.

Chef’s Notes & Tips:

• Room Temperature Butter: This is crucial for creaming properly and creating a soft texture.

• Don’t Overbake: The cookies are done when the tops look dry and crack slightly. Overbaking will make them dry.

• Walnut Substitute: You can use other nuts like pecans, almonds, or even hazelnuts. Toasting them lightly beforehand will enhance their flavor.

• The Alcohol in Icing: The small amount of whiskey or rum is traditional and adds a lovely depth of flavor without being overpowering. The alcohol evaporates, leaving only the taste. Vanilla extract is a perfect non-alcoholic substitute.

• Storage: Store these cookies in an airtight container at room temperature. They keep well for several days and the flavors often meld and improve.

Enjoy these delightful, old-world Italian treats with a cup of coffee or tea