Ingredients
For the cookie dough
- 14 tablespoons unsalted butter softened
- ¼ cup caster sugar
- 1 teaspoon vanilla extract
- 1¼ cup flour
- 5 tablespoons cocoa powder 100% cocoa
- 8 tablespoons coarsely crushed cornflakes or not
For the icing
- 1½ cup icing sugar
- 4 tablespoons cocoa powder 100% cocoa
- 2 tablespoons butter
- 1 tablespoon boiling water or more
For the decor
- 30 walnut kernels
Instructions
Cookie dough
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Preheat the convection oven to 350 F for at least 15 minutes.
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Line a baking sheet with parchment paper.
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In the bowl of a stand mixer, beat butter, sugar and vanilla until light and fluffy.
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Sift the flour and cocoa powder, and add them.
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Finally, add the cornflakes and mix well until the mixture is homogeneous.
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Divide the dough into 30 pieces and roll them up.
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Place the balls, well-spaced, on the parchment paper.
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Press them lightly with the palm of the hand or a fork.
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Bake for 15 minutes.
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Wait 15 minutes before placing the cookies on a cooling rack and allow to cool completely before icing.
Icing
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Mix icing sugar and cocoa and sift them in a bowl.
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Add the butter and 1 tablespoon of boiling water at a time mix well, adding more hot water if necessary until the icing can be spread.
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Place a teaspoon of icing on each cookie and garnish with a walnut kernel.