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italian chocolate mostaccioli cookies

(1 rating)
ArtByASM avatar
Recipe by
Annamaria Settanni McDonald
@ArtByASM
Brooklyn, OH

These are a unique blend of flavors. Chocolate, Cloves and Cinnamon. You will see these cookies in round balls or in diamond shape to resemble the Mostaccioli pasta shape, hence the name. You can roll out the dough and make a diamond shape and be all fancy about them but usually they are made in balls. They are a staple on an Italian Cookie tray especially during the holidays and any other special event. The taste is unique and sometimes required but if you give them a chance you'll sure to love them as many generations of Italians have. They are also a staple Italian Christmas cookie.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For italian chocolate mostaccioli cookies

  • COOKIE DOUGH
  • 3
    eggs
  • 1 c
    sugar
  • 3/4 c
    cream
  • 1/2 c
    oil
  • 3 Tbsp
    baking pow
  • 1 1/2 tsp
    ground cloves
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 8 Tbsp
    unsweetened cocoa powder
  • 1 Tbsp
    pure vanilla extract
  • 5 c
    all purpose flour
  • 1/4 c
    chopped nuts (walnuts or almonds are traditional) (the nuts are optional)
  • 1 c
    mini semi-sweet chocolate chips (optional and not traditional)
  • CHOCOLATE COOKIE GLAZE-YOU CAN ALSO JUST MAKE IT AS A SIMPLE WHITE GLAZE AS WELL
  • 1 Tbsp
    unsweetened cocoa powder (optional)
  • 1 tsp
    pure vanilla extract
  • 2 Tbsp
    milk
  • enough powdered sugar to make a drizzle consistency glaze
  • non pariels for decorating (optional)

How To Make italian chocolate mostaccioli cookies

  • 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.
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