- Cooking Time: 10-12 mins
- Servings: about 45 cookies
- 400 g flour
- 200 g butter
- 150 g brown sugar
- 2 heaping tablespoons instant cappuccino powder
- 25 g bitter cocoa
- 50 ml milk
- 100 g powdered sugar
- 1 TBspoon + 1 teaspoon instant cappuccino powder
- 1 TBspoon + 1 teaspoon milk
Mix the flour, the sugar, the cocoa and the cappuccino powder in a bowl or in the food processor.
Add the cold butter (chopped) and rub with your fingers (or mix again shortly).
In the end, add the milk and bring everything together, kneading shortly. The dough won't come together easily, but eventually it will.
It will be quite crumbly, not very smooth or soft.
Wrap it in a piece of plastic wrap and leave in the fridge for 30 minutes.
Turn the oven on and preheat it to 180°C.
Take a little dough and form a ball, size of a wallnut. If the dough is too crumbly, wet your hands first. Flatten the ball slightly and then impress a 1/2 teaspoon mesuring spoon in the center.
Place all the cookies on a baking sheet and bake for about 10-12 minutes.
Let them cool on a cooling rack.
For the glaze, mix well all the ingredients, transfer into a freezer bag and cut off a very small angle (or you'll have to deal with running glaze).
Squeeze a little glaze on each cookie.
When the glaze has set, put the cookies in an airtight container.