View Full Version : Mostaccioli

Kitchen Witch
October 30th, 2005, 09:50 AM

2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter or margarine (1 stick), softened
1 large egg
1/2 cup whole milk

Chocolate Glaze:
3 tablespoons unsweetened cocoa
1 1/4 cups confectioners' sugar
White candy decors for garnish

Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, clove, and salt. 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.

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 remaning dough.

When cookies are cool, prepare Chocolate Glaze: 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.

Servings: 5 dozen

Nutrition Facts:
Amount Per Serving: Calories 55
Fat 2 g, Cholesterol 8 mg,
Sodium 40 mg,