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.
- Portion size 34 servings
- Credits : Canadian Living Magazine: June 2007
MethodIn 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.)
Nutritional facts Per Cookie: about
- Sodium 43 mg
- Protein 1 g
- Calories 95.0
- Total fat 4 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 2.0