Afghan Cookies Food

CHOCOLATE ROUGHS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C. Line a baking sheet with baking paper. Set aside.
• Cream the butter and superfine sugar until light and fluffy.
• Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon.
• Fold in cornflakes and don't worry if they crumble.
• Roll or press 1 1/2 teaspoons of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.
• Bake in the oven for 10 to 15 minutes. Remove from oven, and cool on a wire rack .
• Prepare the icing by combining the confectioners' sugar, unsweetened cocoa powder, and water in a bowl.
• Mix well until the mixture is free of lumps and of a creamy consistency.
• Spoon a little icing on each cookie and decorate with flaked almonds.

AFGHAN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the chopped dates in a small cup and cover with the boiling water for 10 to 15 minutes.
• Drain and discard the liquid.
• Combine the flour, cocoa, and baking powder.
• In a large bowl, cream the vegetable shortening and sugar until light and fluffy.
• Stir in the dates.
• Beat in the vanilla extract.
• Gradually blend in the dry ingredients.
• Fold in the cornflakes.
• Break off walnut size pieces of the dough and roll into balls.
• Place 1 1/2 inches apart on ungreased baking sheets.
• Bake for 12 to 15 minutes, or until firm to the touch.
• Transfer to wire racks to cool.