Mostaccioli

Directions

1. 1
   In bowl, beat butter with granulated sugar until light and fluffy; beat in egg.
2. 2
   In separate bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves and salt; add to butter mixture alternately with milk, making two additions of each and scraping down bowl between additions.
3. 3
   Stir in chocolate chips and chopped walnuts.
4. 4
   Cover and refrigerate for 2 hours or until firm.
5. 5
   Roll by generous 1 tbsp into 1-inch balls.
6. 6
   Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheets.
7. 7
   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.
8. 8
   Transfer to rack; let cool completely.
9. 9
   Glaze: Place rack on baking sheet.
10. 10
    In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie.
11. 11
    Let set.
12. 12
    (Make Ahead: Store layered between waxed paper in airtight container for up to five days.
13. 13
    ).