Mostaccioli: Italian cookie recipe

By Christine Picheca

Tested till perfect

113 people added this to their Recipe Box
Bookmarks
Recipe5 out of 5 based on 2 ratings.
Mostaccioli: Italian cookie recipe

Mostaccioli

This recipe makes 34 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per Cookie: about -
cal 95
pro 1 g
total fat 4 g
sat. fat 2 g
carb 15 g
fibre 1 g
chol 9 mg
sodium 43 mg
% RDI: -
calcium 1
iron 4
vit A 2
folate 6
  • Portion size: 34

In Roman times, these cookies were sweetened with the must, or mosto (as the name indicates), left over from wine production. Give this Italian cookie recipe a try for a change.

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.)

Source : Canadian Living Magazine: June 2007

Related content

Contests

All contests



New videos