Italian Chocolate Mostaccioli Cookies Recipes

ITALIAN FROSTED CHOCOLATE COOKIES

Italian Frosted Chocolate Cookies image

I make these cookies each year at Christmas. They are a favorite of family and friends. This recipe makes approximately 120 cookies.

Provided by Anonymous

Categories World Cuisine Recipes European Italian

Time 9h15m

Yield 120

Number Of Ingredients 20

Ingredients

7 cups all-purpose flour
2 cups white sugar
1 cup unsweetened cocoa powder (such as Hershey's®)
¼ cup baking powder
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground allspice
1 teaspoon salt
1 large orange, zested
½ cup vegetable shortening (such as Crisco®)
½ cup margarine (such as Parkay®)
5 eggs
1 teaspoon vanilla extract, or to taste
¼ cup orange juice
¼ cup whole milk
½ (8 ounce) package cream cheese, softened
½ cup chopped walnuts
3 tablespoons whole milk, or more as needed
1 teaspoon orange juice, or as needed
3 cups confectioners' sugar, or more as needed

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.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 12.8 g, Cholesterol 8.8 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 83.2 mg, Sugar 6.5 g

MOSTACCIOLI COOKIES

Mostaccioli Cookies image

Mostaccioli are typical Neapolitan cookies, also common through Southern Italy. The name of these cookies comes from the Latin mustacea, a cake made out of "must," or unfermented grape juice. Cato, the anciant Roman philosopher, describes a cake made of combination of rye flour, cumin, cheese, anise, and eggs, wrapped in bay leaves. In the modern traditional recipe, there is not much left of the ancient Roman one, other than a similarity in the name. But mostaccioli have been traditionally very popular all throughout central and southern Italy for centuries. There are many different versions, some containing honey or chocolate, some harder or softer, but all very rich in spices. Mostaccioli can become very tough if they become dry, but the chocolate icing help keep them soft for a longer time.

Provided by Phil Franco

Categories Dessert

Time 54m

Yield 50 cookies

Number Of Ingredients 16

Ingredients

2 cups flour
1/2 cup cocoa
1/2 cup roasted almonds, ground
1/2 cup butter
1 cup sugar
1 egg
1/3 cup milk
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons unsweetened cocoa
1 1/4 cups confectioners' sugar
candy sprinkles

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.

Nutrition Facts : Calories 76.4, Fat 2.9, SaturatedFat 1.3, Cholesterol 8.8, Sodium 35, Carbohydrate 11.9, Fiber 0.6, Sugar 7, Protein 1.2

ITALIAN CHOCOLATE COOKIES

Italian Chocolate Cookies image

This recipe is from an Italian friend of mine and they are so good!

Provided by Sandy G.

Categories World Cuisine Recipes European Italian

Yield 24

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
4 teaspoons baking powder
¾ cup white sugar
¼ cup unsweetened cocoa powder
1 cup butter, softened
⅓ cup milk
1 teaspoon vanilla extract
½ cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
¼ cup hot milk

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.2 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 142.8 mg, Sugar 16.5 g

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