Cooking School

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Author: Canadian Living

Cooking School

See what's cooking in the Foodie-file!

These Mostaccioli are a traditional favourite in the Picheca house hold.  Here is the recipe for these spicy chocolate treats. Check out my blog The Foodie-file to see other cookies I've baked for the holidays. All Foodie-file subscribers are eligible for gifts all through the holiday season!

Mostaccioli: Italian cookie recipe

Ingredients:

    1/4 cup (50 mL) unsalted butter
    1/2 cup (125 mL) granulated sugar
    1 egg
    1-1/4 cups (300 mL) all-purpose flour
    1/4 cup (50 mL) cocoa powder
    1 tsp (5 mL) ground cinnamon
    1/2 tsp (2 mL) each baking soda and baking powder
    1/4 tsp (1 mL) each ground cloves and salt
    1/3 cup (75 mL) milk
    1 cup (250 mL) semisweet chocolate chips
    1/3 cup (75 mL) chopped walnuts
    Glaze:
    1-1/4 cups (300 mL) icing sugar
    1/4 cup (50 mL) brewed coffee
    1/2 tsp (2 mL) vanilla

Preparation:

In bowl, beat butter with granulated sugar until light and fluffy; beat in egg.

In separate bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves and salt ; add to butter mixture alternately with milk, making 2 additions of each and scraping down bowl between additions.

Stir in chocolate chips and chopped walnuts. Cover and refrigerate for 2 hours or until firm.

Roll by generous 1 tbsp (15 mL) into 1-inch (2.5 cm) balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 12 minutes or until tops begin to crack. Transfer to rack; let cool completely.

Glaze: Place rack on baking sheet. In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie. Let set. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
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