Mostaccioli: Italian cookie recipe
Mostaccioli
This recipe makes 34 servings
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
