Mostaccioli Cookies

Name: Mostaccioli Cookies
Ingredients: Dough; 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; Chocolate Glaze; 3 tablespoons unsweetened cocoa; 1 1/4 cups confectioners' sugar; candy sprinkles

18 ingredients

4 steps

Ingredients

Dough
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
Chocolate Glaze
3 tablespoons unsweetened cocoa
1 1/4 cups confectioners' sugar
candy sprinkles

Directions

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Directions.
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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.
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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.
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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.