Italian Chocolate Mostaccioli Cookies Recipes

MOSTACCIOLI

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
• For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
• In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
• For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
• Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.

ITALIAN CHOCOLATE MOSTACCIOLI COOKIES

Steps:

• 1. Preheat oven to 375'F
• 2. In a bowl, blend all the ingredients EXCEPT flour. Beat with an electric mixer, then slowly add the flour and stiff dough will form, you may want to do the rest by hand if you don't have a stand mixer. Add nuts which are optional but recommended which are traditional. Also this is where you would add the mini semi-sweet chocolate chips, which aren't traditional but add some decadent chocolate flavor.
• 3. Roll into 1 1/2 teaspoon balls and place on parchment lined cookie sheets. Bake for about 7-10 minutes just when cookies look like they begin to crack. Make sure not to over bake or they will dry out.
• 4. Remove cookies when done and place on a cooling rack or cooling sheet until completely cool and then begin next step to glaze cookies.
• 5. Mix ingredients for glaze until you get a glazey spreading consistency. Dip top part of cookie into glaze and place on lined cookie sheets, you may leave them as is or sprinkle with colored non pariels. Leave cookies so that the glaze may thoroughly dry. Store in an airtight container until ready to serve or place on platters.

ITALIAN FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
• Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts.
• Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
• Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks.
• Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
• Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.

MOSTACCIOLI COOKIES

Steps:

• Directions.
• 1. Prepare Dough: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder, baking soda, and pepper. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
• 2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
• 3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.