Thursday, January 5, 2012

Mostaccioli Cookies

1/2 cup natural (not Dutch) cocoa powder
2/3 cup unbleached all purpose flour
1/4 cup granulated sugar
1/2 cup finely ground almonds
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 cup honey
1/4 cup molasses
1/4 cup dry red wine or water
2/3 cup confectioners’ sugar
1 Meyer lemon, zest and juice

Preparing the cookies:
Into the bowl of a Kitchenaid stand mixer fitted with the paddle beater, sift the cocoa powder. Add flour, sugar, almonds, cinnamon and baking soda. Mix lightly to combine. Add honey, molasses and wine or water. Mix until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid, then refrigerate for at least 30 minutes.

Preheat the oven to 325 degrees F.

Turn the dough onto a generously floured surface, and pat into a 6-inch by 10-inch rectangle about 1/4-inch thick. Flour the dough lightly, and roll over it once or twice with a rolling pin to even it out. Using a ruler and a pizza cutter or sharp knife, cut the dough into 2-inch squares. With a dry pastry brush, wipe off any excess flour. Line a sheet pan with parchment paper or a silicone liner, and transfer squares to the pan. Bake for 15 minutes. Remove pan from the oven and let sit for 1 minute. Then, lift the parchment with the cookies on it and place it on a cooling rack.

While the cookies are still warm, combine confectioners’ sugar and the juice and zest of lemon in a small bowl, stir until smooth to make a glaze. Paint the surface of each cookie; the glaze will soak in. In a minute or two, paint on a second coat of glaze. Allow the cookies to cool completely; they will remain chewy on the inside.

Store in an airtight container.

Makes 15 cookies


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