# Prepare the cream at first; put cold
milk, starch,
sugar and
cocoa into a small pot, mix them. Then place the pot over heat, stir constantly to make it reach to the consistency of
milk pudding, remove it from the stove, add vanilla and stir, let it cool down.
# Put the margarine which is softened at the room temperature and the castor
sugar into a separate bowl, and mix it well.
# Add
yogurt,
flour and baking powder in it, knead until it smoothens.
# Cover the dough and rest it for 10 minutes.
# Pick
walnut sized pieces from the dough at the end of the resting time, roll out them via your fingertips into the size of saucer. Put 1 tbsp cool cream onto the middle of the rolled out dough piece, fold the edges to the middle, and roll it between you palms to shape into ball.
# Prepare about 25 cookies by this way. Place them onto the oven tray without greasing it.
# Bake them in the oven which is preheated to 392 F until they turn to light pink. (15 minutes)
# Turn off the oven, don’t open its door and rest the cookies in the oven for 10 minutes.
# Mix the vanilla with castor
sugar and sprinkle this mixture all over the cookies, before the cookies cool down. When they become tepid serve them.
