These cookies are rich, delicate, and are great with coffee. They are not only visually appealing, they taste great.

I recommend using the superfine sugar because it dissolves more rapidly. If you don’t have superfine sugar, take your regular (table) sugar and put it in your food processor for about one minute.

Ingredients

- 2 ½ coups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 stick unsalted butter, softened
- ½ cup superfine sugar
- 1 egg, lightly beaten
- 2 tbsp light corn syrup
- ½ cup finely chopped macadamia nuts
- 3 oz semi-sweet chocolate, melted

Directions

Into a medium bowl, sift together flour, cocoa powder, baking powder, and salt.

IN a large bowl with an electric mixer, beat butter and sugar until light and creamy, 1 to 2 minutes. Beat in egg and syrup until blended; then the flour mixture. Turn dough on to a lightly floured surface, and knead until smooth. Wrap in plastic wrap or waxed paper, and refrigerate until firm enough to roll, about 30 minutes.

Preheat oven to 350° F. Lightly grease 2 large baking sheets. On a lightly floured surface, using a floured rolling pin, roll out half the dough 1/8-inch think (keep remaining dough refrigerated). Using a floured 3½-inch round or square cutter; cut as many rounds or squares as possible.

Place cut-outs on baking sheet. Beginning at outside edge, make 4 radial cuts almost to center forming quarters (if a square cutter has been used, cut from each corner). Fold left corner of each quarter to center and press to seal, forming a windmill shape. Sprinkle center with nuts.

Bake until firm, about 10 minutes. Remove backing sheets to wire racks to cool slightly. Using a metal pancake turner or palette know, remove cookies to wire racks to cool completely. Repeat with remaining dough and trimmings.

Spoon melted chocolate into paper cone and drizzle chocolate in zig-zag pattern over each windmill cookie. Allow chocolate to set. Store cookies in airtight containers with waxed paper between layers.