Kokosh Cookies

Prepare the cookies: Using an electric mixer, beat margarine and sugar. Add egg yolks and vanilla. Slowly stir in flour and salt, and mix until a dough forms. Shape into a disc, and wrap in plastic wrap. Refrigerate until ready to use.

Prepare the filling: In a small bowl, whisk together egg white and 1 tablespoon water. Set aside. In another small bowl, stir together brown sugar and cocoa. Set aside.

Assembly: Set the dough on a sheet of parchment paper. Flatten slightly and place another sheet of parchment paper on top. Using a rolling pin, roll out the dough to a 6- x 14-inch rectangle. Remove the top sheet of parchment paper. Brush the rectangle with the egg white wash. Sprinkle the brown sugar mixture evenly over the dough. Pat down to ensure it sticks. Using the bottom parchment paper for support, carefully roll up the dough starting at the narrower side. (The final log should be 6 inches long.) Roll as tightly as possible, and press the edges together to prevent the roll from coming undone. Roll back up in parchment paper and freeze until firm, about 20 minutes. Rotate the roll while it is in the freezer to prevent flattening on one side. The roll should not be frozen completely, but firm enough so it doesn’t flatten while being cut. Preheat oven to 350° F. Line a cookie sheet with parchment paper. Using a serrated knife, cut roll into ½-inch slices. Gently place on prepared cookie sheet. If the roll cracks, gently press back together before baking. Bake for 24 to 25 minutes, or until cookies are beginning to turn golden. Allow to cool completely on the tray before removing.

Prepare the icing: Combine confectioners’ sugar, milk, and vanilla in a resealable plastic bag, and mix well. Snip off a corner of the bag, and drizzle icing over cooled cookies. Allow to dry overnight so the icing can harden.