INGREDIENTS
25 grams of cocoa
1/2 package of margarine (125 grams)
1 egg
10 grams of baking powder
5 grams of powdered vanilla
75-80 grams of oil
75 grams of sugar
enough flour
for the sherbet;
225 grams of sugar
285 grams of water
for the top;
pistachio
PREPARATION
Put the sugar and water for the sherbet in a pan and cook it. After it becomes dense, leave it for to cool. After it becomes cool, put it in the fridge for an hour.
Mix the ingredients for the dough for to make a soft dough. Make balls of dough in any size you like. Cook them in the oven at 200 C degrees until top of the cookies crack.
Get the cool sherbet and then plunge the hot cookies one by one into the sherbet. Then quickly take them off.
Decorate the cookies by pistachio.
Serve the cookies after they rest for a while.
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