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Mostaccioli Cookies

From Italian Cooking and Living, June/July 2002

  • For the dough:
  • 2 cups flour, plus extra for board
  • 1 cup sugar
  • 1/3 cup water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • zest of 1 orange
  • For the icing:
  • 6 ounces semisweet chocolate chips
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 3/4 cup sugar

Preheat oven to 325. In a mixing bowl, combine flour and sugar. In another small bowl pour in the water and add baking powder, baking soda, cinnamon, cloves and orange zest; stir. Slowly mix the water/spice mixture into the dry ingredients just until dough begins to hold together. If it seems dry, add more water, one tablespoon at a time. Do not add so much water that you will have to add more flour.

Turn the dough out onto a lightly floured surface and knead a minute or so, just until the dough becomes smooth. Shape the dough into a ball, wrap it in plastic, and let rest for at least 30 minutes at room temperature. When the dough has rested, unwrap it and place on a lightly floured surface. Dust the top very lightly with flour, then roll it out to a 12 by 9 inch rectangle no more than 1/4 inch thick.

With a floured knife, cut the dough into 6 strips, each 2 by 9 inches. Cut each strip diagonally at 2-inch intervals to make 6 diamonds. You should get 36 total. Lay the mostaccioli on greased cookie sheets. Bake for 20 minutes, or until lightly colored. Remove to a cooling rack and let cool.

For the icing: In a small saucepan, combine water, corn syrup, and sugar. Bring to a boil, stirring often. Remove pan from heat and add chocolate chips, swirling mixture around the pan to make sure the chocolate melts. Let stand 3 minutes, then whisk until smooth.

With a pastry brush, paint icing on each cookie. Let dry at room temperature for at least 1 hour, then ice them again and let dry again. Makes 36 cookies



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