2 cups of wheat flour
2/3 cup of sugar
1 teaspoon of salt
1/2 cup of butter or margarine
1 tablespoon of milk
3 tablespoons of hot water
2 egg yolks
1 teaspoon of vanilla extract
CHOCOLATE GLAZE:
1 1/2 tablespoons of cocoa powder
1 1/2 tablespoons of butter or margarine
2 tablespoons of hot water
1 cup of confectioner's sugar
2 cups of wheat flour
2/3 cup of sugar
1 teaspoon of salt
1/2 cup of butter or margarine
1 tablespoon of milk
3 tablespoons of hot water
2 egg yolks
1 teaspoon of vanilla extract
CHOCOLATE GLAZE:
1 1/2 tablespoons of cocoa powder
1 1/2 tablespoons of butter or margarine
2 tablespoons of hot water
1 cup of confectioner's sugar
Sift together the flour, sugar, and salt
Set aside
Mix the butter or margarine with the milk and hot water
Add the egg yolks, vanilla extract, and beat well
Combine the dry ingredients and mix until a ball forms
Wrap in aluminum foil or place in a bowl with a lid and refrigerate for 1 hour
Unroll small portions of the dough onto a floured surface, to about 1/2 cm thick
Cut into crescent shapes using a cookie cutter and bake in a hot oven (200°C) for about 15 minutes or until lightly browned
Let cool and then coat with the following glaze: melt the cocoa powder, butter or margarine, and water in a saucepan over low heat, stirring constantly
Add the confectioner's sugar and beat well
Use immediately
If needed, make more glaze to cover all the cookies
Yield: 130 cookies.
