Afghan Cookie Recipes

AFGHAN COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Beat butter and sugar until light and fluffy. Add the flour(s), cocoa powder, salt and cornflakes and stir until combined. The mixture will look crumbly, but will hold shape when pressed together.
• Take a tablespoon of the mixture and roll into a ball, flatten it slightly and place on the prepared baking sheet. Repeat with the remaining mixture, placing the cookies about 1" apart from each other.
• Bake the cookies for 15~16 minutes or until firm. Remove onto a cooling rack and let the cookies cool completely.
• Make the Icing: Combine confectioners sugar, cocoa powder and 1tbsp water until combined and forms a thick paste. Add 1tsp water at a time to make sure that the consistency is thick.
• Immediately spread over the cooled cookies and place a walnut on top. Let the icing harden for a couple of minutes before eating.

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.