Difficulty Level: Easy
Makes: 40 to 50 cookies
4 cups all-purpose flour
1 1/8 cup sugar
1/4 cup dry Hershey baking cocoa
1/2 teaspoon baking soda
1teaspoon baking powder
1/2 teaspoon ground black pepper (or cayenne for extra zip)
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 cup of any kind of whiskey
1/2 cup crisco shortening (do not use the butter type)
1/2 cup milk (can use whole or skim)
1/2 cup chopped walnuts
Frosting for chocolate balls
1/2 pound 10 x white powdered sugar
2 tablespoons dry baking cocoa
2 tablespoons vegetable oil
Cold coffee about 4 to 5 tablespoons and keep adding til it is smooth. (You are going to dip the cookies and let the frosting drape over the cookie)
Preheat oven to 375F.
Mix flour, sugar cocoa and all spices in a large bowl. Then add whiskey, shortening and milk and mix together.
Add walnuts and roll into small golfball size balls and place on ungreased cookie sheets.
Bake for 10 minutes or until bottoms are a nice light brown. Then cool on racks and frost.
If the dough is too dry just add more milk in small increments until it is incorporated and the dough is smooth and dough like. Add the walnuts after you get the dough mixed and if the dough is too sticky then just add a small amount of flour.