Mostaccioli are characteristic of a Neapolitan Christmas. They are spicy cookies with a chocolate fondant icing, generally made in diamond shapes. You could make them flat or in balls if you wish. Some recipes also add liquor and candied peel but i have kept these relatively simple.
Thanks to Gianluca for this recipe.
2 cups flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1 /4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg
1/2 cup milk
Zest of one orange
3 tbs unsweetened cocoa
1 1/4 cup confectioners' sugar
Silver ball decorations
Preheat oven to 400 degrees F.
In a bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt.
In another bowl, with mixer at low speed, beat sugar with butter until blended.
Increase speed to high; beat until light and creamy.
At low speed, beat in egg and zest.
Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
Using a rolling pin, flatten the dough and cut into diamond shapes using a pizza cutter.
Place shapes 2 inches apart, on ungreased large cookie sheet.
Bake cookies 7 to 9 minutes (they will look dry and slightly cracked).
Transfer cookies to wire rack to cool.
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.
Decorate with silver balls
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.