Mostaccioli: Italian cookie recipe

Tested Till Perfect

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.)

Source

Canadian Living Magazine: June 2007





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