Italian Christmas Cookies

This recipe is another of our family's favorites
and is a must to make around Christmas time.
The original recipe called for 14 cups flour
and used lard in it. I lightened the recipe up a bit.
These cookies will seem not to be cooked enough.
Baking too long will make cookies too crisp.
I usually judge not by the top
which is always a little spongy,
but by the bottom of the cookie.
When it's got that slightly tightened
and slightly whitened crisped look to it,
I figure it's done.

Ingredients:
7 cups flour
1 Tablespoon baking powder (maybe a little more)
1/2 pound butter, or vegetable shortening melted
2 cups sugar
5 Tablespoons cocoa (level or slightly rounded)
1 Tablespoon ground cloves (level)
1/2 teaspoon salt
1 1/2 cups milk (more is usually needed)
1 1/2 cups chopped walnuts (maybe a little more)

Directions:
Mix all dry ingredients.
Add melted butter or vegetable shortening and enough milk to make a soft dough but regulate so dough is not too soft.
Roll cookies slightly larger than a walnut.
Bake 15 minutes at 300 degrees.