Ingredients
1 egg
2 1/2 cups all purpose flour
1 tsp hot water
1 tsp vanilla extract
1 cup powdered sugar
1/2 cup cocoa powder
1/4 tsp freshly grated nutmeg (optional)
Directions
Preheat oven to 400 degrees.
In a medium bowl mix all the ingredients together with a hand mixer except for the last 3 ingredients, until everything is blended nicely.
Take some batter into your palm and with the tips of your fingers shape them into cones/pyramids. I like to use 1 tablespoon batter for each truffle. Put them onto an ungreased cookie sheet and bake them for 17 minutes. Don't let them brown or even get pink, so that they melt in your mouth once they are cooked.
Meanwhile prepare the topping by mixing the powdered sugar and cocoa powder (and the nutmeg, if using) on a big plate or in a shallow container. While the truffle cookies are HOT dip them into the powder and set them on a tray until you have done so with each one of them. You'll need to do the same for the second coating and then dust the rest of the powder over them to look nice.
Makes 44 truffles (if using 1TB batter for each one)
