1 kg icing sugar
3 tsp bakers' ammonia
3 tbs cocoa
3 eggs, beaten
Mix the dry ingredients and beaten eggs and knead well. Run the dough through a cookie press. Use this attachment:
Each cake should be about 5 cm (2 inches) long. Bake in the center of the oven for 8-10 minutes at 175°C. These cookies are light and airy, with a hollow center.
The unbaked cookies don't need to be big - they will expand in size 3-4 times during the baking.