Saturday, January 15, 2011

Carmela Soprano's Mostaciolli - Spiced Chocolate Cookies with Rum Frosting

Last week I posted Carmela's recipe for Baci Cake - more or less.

Hope everyone who hit it and tried it, enjoyed it.
Don't complain about the mess, bowls and spatulas.  
You were warned.

Okay, we've just gotten through a few weeks of heavy eating.
And I mean heavy.
Time to cut back.
But not too fast.
It's like coming up for air.
Come up too fast and you'll get the bends.

Let's wean ourselves with some cookies.
Baby steps.

In the Holidays chapter in Carmela's Entertaining with The Sopranos, Carmela has a recipe for Mostaciolli, Spiced Chocolate Cookies.

The recipe uses cocoa powder instead of ounces of semisweet and bittersweet chocolate.  It also has some rum.
Baby steps.

Just a thought... Carmela is big on using things like freshly grated nutmeg and pure vanilla.  I don't know if she started cooking this way or it's something she jumped into when she moved into the McMansion.  If you are so inclined and have the time and that tiny grater, knock yourself out.

If you've gotten the family used to bagged grated nutmeg and artifical vanilla, no problem.  You most likely have a cleaner conscience about your income, too.

Also... if your family likes cookies more cinnamony than clovey, go for it.  
They're the ones you're feeding, right?


Line 2 large baking sheets with foil         
preheat oven to 375ยบ           
bake 18 to 20 minutes (see below)

In a medium bowl whisk
2 large eggs
1 1/4 sticks unsalted butter, melted and cooled 
1/2  cup milk
2 teaspoons vanilla extract

In a large mixer bowl stir together
3 cups flour
1 cup sugar
1 cup finely chopped toasted walnuts
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Add the egg/butter mixture.
Stir until blended.

Pinch off small pieces of dough (enough to make a 1-inch ball).
Roll them between the palms of your hands.
Place them an inch apart on the cookie sheets.

Bake until the cookies are slight puffed and cracked.
Let them cool completely on the sheets on a wire rack.

For the Frosting:
Combine in a small bowl
2 cups confectioners' sugar
2 tablespoons dark rum
1 to 2 tablespoons milk
Stir until smooth.
Dip the top of each cookie in the frosting.
Place on wire rack and let stand until frosting is firm.
Store in a tightly sealed container.

Would I make the Mostaciolli again?
Can't waste that rum.
Another recipe down.  Thirty-one more to go.


  1. Margaret - I bookmarked this so I can make these cookies for next year's cookie exchange! Thanks for sharing.

  2. Hi, Peggy,
    Hope you and your friends enjoy them!


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