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Wednesday, December 29, 2010

Tay Tu Cookies

I don't know why these are called Tay-Tu's. It's a silly name but just say it in a room full of Italians and see every one's head turn around! These cookies are very rich with chocolate, nuts, and spices. There are several different recipes out there for this cookie. This one (see at the end of blog) is my sister's recipe that I slightly tweaked. If you see a spice your not a fan of, don't worry, just change it. That's the beauty of this recipe. I've had it with and without the anise oil and I love it both ways! The recipe will be for one recipe that yields about 180 cookies. The photos you'll see are for a double recipe. Enjoy!
Beat Crisco, butter, & sugar till fluffy (about 8 min), add eggs one at a time, then add cold coffee & anise (or what ever flavor you're using).
Yes, it will look like a soupy mess after you add the eggs & liquids. Don't panic.
Mix the dry ingredients and add mini-chocolate chips
add the egg mixture and fold together. Add nuts while folding.
as your folding add Hershey's chocolate syrup (Yum!)
The mixture will be soft but not real sticky when done.
plop dough onto a floured surface. Do Not Kneed! just lightly roll it into a big log.
Slice into sections (remember your looking at a double recipe)
refrigerate for about 30 min. I always make mine up the night before so it's nice and cold.
roll into little balls (about 1 tsp of dough), place on lightly greased cookie sheets
bake @ 350 degrees for about 9 min. I put them in the center rack for 4 min and 5 min on upper rack.
When cooled frost. I usually frost these with a white frosting but for some reason this year I put a few Tbsp of cocoa in my frosting. I don't care for they way they look. Next year I wont add the cocoa. Let these dry over night, store in Tupperware with wax paper between each layer.
Enjoy! Great with coffee or wine!
Here's the recipe:

6 ½ cups flour

2 tsp cinnamon
1/4 tsp cloves
2 tsp baking soda
1 rounded heaping tsp baking powder

Sift together and add

6 oz mini semi-sweet chocolate morsels
Set aside.
¾ cup Crisco
1 stick margarine or butter
½ cup sugar
4 eggs
¼ cup cold coffee
1/8 tsp anise oil (this is very strong and if your don’t like anise substitute with almond or vanilla. If you use vanilla use 2 tsp, if you use almond use 1 tsp). If you can't find anise oil you can use 1/4th tsp. anise extract.

(I use 1/8th tsp anise oil + 2 tsp vanilla because I'm fun and spicy!)
Beat Crisco, margarine, sugar till fluffy add eggs one at a time; add coffee & anise oil or extracts.

Add this mixture to the flour mixture and gently mix.

While mixing add:

One 16 oz can Heresy’s chocolate syrup
1 cup chopped English walnuts

dough will be soft. Put in refrigerator for about 30 min. Lightly grease cookie sheets.
Roll into small balls. Bake for about 4 min on bottom rack and 5 min on top rack in a preheated 350-degree oven.

Ice when cooled.
This recipe makes about 180 cookies.
2 lbs powder sugar
1 stick (1/2 cup) room temp butter or margarine (I use butter)
2 tsp. vanilla
1/8 tsp anise oil
enough milk to achieve desired consistency of thick & runny. I frost all sides of the cookie and put on wax paper until dry (usually overnight).
Let me know what you think!



  1. Thanks for stopping by and becoming a follower. I am following you right back. I love the tiffany wedding pillow you made and the end table you refinished.

  2. Looks yummy! Will have to try them out!