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.)
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.)
