Afghan Cookies:
Ingredients:
1 cup (225g) unsalted butter, softened
1/2 cup (100g) sugar
1 1/4 cups (160g) all-purpose flour
1/4 cup (30g) cocoa powder
1 1/2 cups (150g) cornflakes
1/2 cup (60g) chopped walnuts.
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Sift in the flour and cocoa powder into the creamed mixture. Mix until well combined.
Gently fold in the cornflakes, chopped walnuts, and vanilla extract until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, portion out the dough and roll into balls. Place the balls onto the prepared baking sheet, leaving some space between each cookie.
Flatten each ball slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 12-15 minutes, or until the cookies are set and slightly firm to the touch.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chocolate Icing:
Ingredients:
1 cup (120g) icing sugar
2 tablespoons (15g) cocoa powder
2 tablespoons (30ml) milk
1/2 teaspoon vanilla extract
2 tablespoons (30g) unsalted butter, melted
Instructions:
In a mixing bowl, sift together the powdered sugar and cocoa powder.
Add in the milk, vanilla extract, and melted butter. Stir until smooth and well combined. If the icing is too thick, you can add a bit more milk to reach your desired consistency.
Once the cookies have cooled completely, spoon a dollop of chocolate icing onto the top of each cookie and spread it out with the back of the spoon.
Allow the icing to set before serving.
Enjoy your delicious Afghan cookies with chocolate icing!