2 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar
1 teaspoon salt
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1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking powder
1/4 cup plus 2 tablespoons unsweetened cocoa powder
3/4 cup rough-chopped walnuts
3/4 cup raisins
8 tablespoons (1 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 cup brewed espresso coffee
1/4 cup raspberry jam
3 cups confectioners' sugar
1/4 cup milk plus more as needed
1/2 teaspoon unsweetened cocoa powder, optional
To make batter: Preheat the oven to 400 degrees. Line baking pans with parchment paper.
In a large bowl, mix the flour, sugar, salt, cloves, ginger, cinnamon, baking powder, cocoa, nuts and raisins.
In a smaller bowl, mix the butter, extracts, egg, coffee and jam. Add the butter mixture to the flour mixture. Knead with your hands until a dough forms. Shape into balls that are 1 1/2 inches in diameter and place 1 inch apart on prepared pans.
Bake 15 to 18 minutes or until the cookies come away from the paper. Let cool completely.
To make glaze: Place the confectioners' sugar in a bowl and add 1/2 cup milk to make a thick glaze into which you can dip cookies. If mixture is too thick, add more milk drop by drop until proper consistency is reached. Dip the tops of the cookies in the glaze to coat; shake off any excess.
Return cookies to pans and let sit until icing sets. If there is icing leftover after dipping the cookies, add cocoa powder to make chocolate icing. With a fork, drizzle the chocolate icing onto the cookies. Makes about 3 dozen cookies.