Prep 10 mins
Cook 15 mins
These come out rather like a chocolate shortbread - a little on the sandy side. Be sure to let the glaze cool and thicken slightly or it will drip right off. Adapted from Nigella Christmas by Nigella Lawson
- 1 1⁄8 cups soft butter (2 1/4 sticks, 18 tbsp)
- 3⁄4 cup granulated sugar
- 1⁄3 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
- 1 1⁄2 cups confectioners' sugar
- 1⁄4 cup boiling water
- 1 teaspoon vanilla extract
- candy sprinkles or sanding sugar
- Preheat oven to 350°F Line a cookie sheet with parchment or Silpat.
- Cream butter and sugar in a large bowl until light and fluffy. Sift 1/3 c cocoa powder into the mixture and beat well. Sift together flour, baking soda and baking powder, and add to mixture. (Optionally, combine everything in a food processor and mix until combined.).
- Form 1 tbsp sized balls. Place on cookie sheet at least 2" apart, pressing down into fat discs. (The dough will be very sticky; gloves may be a good idea.).
- Bake 15 minutes. The tops will develop a cracked appearance. Cool 15 minutes, then transfer to a wire rack until completely cooled. (Placing a sheet of newspaper under the rack will help catch drips in the next step.).
- For the topping, combine 2 tbsp cocoa powder with confectioner's sugar, boiling water and vanilla in a small saucepan. Heat over low heat and whisk until smooth. Cool 10 minutes.
- Drizzle 1 tbsp of glaze on each cookie, spreading lightly with the back of the spoon, then sprinkle with sprinkles or sanding sugar. Work with 6 cookies at a time so the glaze doesn't dry out before applying the sprinkles.