Mostaccioli: Italian cookie recipe
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.
Servings: 34
Ingredients:
| 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% |
-
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 sa< 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 sa< 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
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