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The extra addition of spices such as the cinnamon and cloves make this a super addition to a tea or coffee get together. The cookies ship remarkably well, being part of the twice baked biscotti family of cookies and are perfect for holiday get togethers or Christmas packages to be shipped overseas.
Ingredients you will need:

¼ cup canola oil
1 cup sugar
¾ cup milk (or water)
½ cup cocoa, sifted
1 tsp. baking powder
¾ tsp. cinnamon
¾ tsp. cloves
2 – 2½ cups flour

Chocolate Icing
½ cup confectioner’s sugar
¼ cup cocoa
1-2 Tbsp. milk


Parchment paper
Metal Cookie Sheets
Serrated Slicing Knife such as a bread knife
Stainless Steel Mixing Bowls


Preheat oven to 350°F. Line cookie sheet with parchment paper.

In a large bowl, add oil and sugar and sort of cream it together. Stir in milk and add the cocoa, baking powder, cinnamon, and cloves, and mix well. Stir in 2 cups of the flour. Add the remaining ½ cup of flour a little at a time until a sticky dough forms. All of the flour might not be necessary or, if its a particularly damp day, you may need an extra spoon of it.

Divide dough in half.
Form them into loaves about 3 or 4 inches across and about 10 inches long.
They should look loaf-like and be about the same size.
Bake for 25-35 minutes, until the tops crack and a toothpick inserted into the center indicates moisture
Let cool. With a serrated knife, cut loaves at an angle into ¾-inch slices.
Set the slices back into the over for about five minutes til they are beginning to form a crust.

Wait until the cookies are ready to frost before making the icing or it will stiffen.
In a small bowl, mix together sugar and cocoa.
Add 1 Tbsp. milk and stir until well blended.
Add the rest of the milk, as necessary, until icing is the consistency you like.


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