Did you know that many of our modern holiday traditions have ancient Roman roots? The month of December, itself, is named after the 10th month of the Roman calendar, Decem.   

Saturnalia was an ancient Roman festival in honor of the god Saturn held on December 17 of the Justinian calendar and later expanded with festivities through December 23. The holiday was celebrated with a sacrifice at the Temple of Saturn in the Roman Forum and a public banquet, followed by private gift-giving, continual partying, and a festive atmosphere. The poet Catullus even called it "the best of days". 

Over the years, many of the traditions fused with Christmas celebrations. Yule logs used to be burnt all night long during the Winter Solstice. In modern times we have other means of keeping warm, but turning on the oven to prepare fresh baked goods for our friends and family is still as alluring as ever.

If you’re in the mood for a perfectly modern cookie with ancient Roman roots, then this is the recipe for you from Italian Recipes For Dummies by Amy Riolo.

Mostaccioli/Chocolate Holiday Cookies

PREP TIME: 15 MIN

COOK TIME: 20 MIN

YIELD: APPROXIMATELY 3 DOZEN COOKIES

INGREDIENTS

For the Cookies:

*        2 eggs

*        1 1/4 cups sugar

*        1 1/2 cups heavy cream

*        3/4 cup Amy Riolo Selections or other good-quality extra virgin olive oil

*        2 tablespoons baking powder

*        1 teaspoon ground cloves

*        1/2 teaspoon cinnamon

*        1/4 teaspoon nutmeg

*        @@bf1/2 teaspoon salt

*        1⁄3 cup cocoa powder, Fair Trade Certified if possible

*        2 teaspoons pure vanilla extract

*        4 cups unbleached all-purpose flour

*        1/2 cup toasted walnuts

*        1 cup mini chocolate chips, Fair Trade Certified if possible

For the Glaze:

*        1 cup semisweet chocolate, Fair Trade Certified if possible

*        3 tablespoons heavy cream

Pinch of salt

DIRECTIONS

1. Preheat the oven to 300F degrees. Spray a large baking tray with cooking spray.
2. In a large mixing bowl, vigorously mix the eggs, sugar, cream, oil, baking powder, cloves, cinnamon, nutmeg, salt, cocoa, and vanilla extract. Slowly add flour to form cookie dough. Stir in the walnuts and chocolate chips.
3. Roll the dough into balls 1 1/2 inches in diameter and place on the baking tray. To keep them from rolling, carefully press down on the balls on the baking tray.
4. Bake for 8-10 minutes, or until the cookies are just about to crack. Remove the cookies from the oven, and place on a cooling rack.
5. For the optional glaze: Add the chocolate to a heatproof bowl, and place it over a pan of simmering water (creating a double boiler). Whisk the chocolate until melted and smooth. Remove from the heat, and whisk in the heavy cream and salt until the mixture is homogenous.
6. Dip the tip of each cookie into the glaze, and put it back on the cooling rack to dry completely (15-20 minutes). Store in an airtight container for one week or freeze for one month.

TIP

If you’d like to pair this dessert with wine, look for Primitivo passito or similar.

NOTE

Every region of Italy from Rome South has its own version of Mostaccioli. This is the modern Roman version.

VARY IT

Skip the glaze, if desired, and add dried fruit, such as cherries, apricots, or dates to the cookies instead.

Photos: Wendy Jo Peterson and Reminisce with Us