Mostaccioli: Italian cookie recipe Mostaccioli: Italian cookie recipe

Mostaccioli 150 Image by: Mostaccioli 150 Author: Canadian Living

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



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.)

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
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Mostaccioli: Italian cookie recipe