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Chocolate Muzzatte

Really not sure of the spelling on this, but it's the frosted chocolate spice cookie Angie made every year for Christmas. NOTE: This recipe can be cut in half, if you only want to make a few.

Prep
Cook
Serves 72people
Ingredients
FOR THE COOKIES
4
cups all-purpose flour
2
cups granulated sugar
1
cup unsweetened cocoa
1
tsp baking powder
2
tsp ground cinnamon
1 1/2
ground cloves
1/2
cup vegetable oil
1 1/4
cups water
FOR THE FROSTING
1/2
box confectioner's sugar
1/2
cup unsweetened cocoa
1/2
tsp ground cinnamon
1
tsp pure vanilla extract
1/4
cup milk
Tiny bit of Crisco (to keep frosting shiny)
Directions
1.
Preheat oven to 325F.
2.
In large bowl, mix all ingredients together. Dough will be sticky.
3.
Divide dough into six parts. Roll each in to strip about 18-inches long.
4.
Place dough, spaced apart, on sheet pans.
5.
Bake for 10 to 15 minutes. Strip will crack slightly on top.
6.
Remove from oven and allow to cool completely.
7.
Mix all frosting ingredients together until smooth. Spread over strips and allow to dry.
8.
Cut strips into 1-inch cookies on the diagonal. Store in airtight container.
9.
NOTE: It's wise to keep strips whole until you are ready to serve so that unfrosted cut sides remain moist.

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