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1
Preheat the oven to 400F.
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2
Have ready a nonstick cookie sheet, or line a regular cookie sheet with a silicone mat.
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3
In a bowl, combine the confectioners sugar, cocoa powder, and water and whisk until well blended, add the butter and whisk just to combine.
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4
Using a rubber spatula, fold in the flour just to incorporate.
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5
Do not overmix, or the batter will shrink as the cookies bake.
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6
If lumps form, carefully break them up with the spatula and incorporate them into the batter.
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7
(The batter can be made to this point, covered, and refrigerated for up to 1 week, return to room temperature before proceeding.)
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8
Using a small offset spatula, spread the batter into circles about 2 inches in diameter and 1/8 inch thick on the prepared cookie sheet, spacing them about 2 inches apart.
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9
Sprinkle some chopped nuts in the center of each circle.
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10
Have a clean rolling pin or a bottle or two at hand.
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11
Bake for about 10 minutes, or until just set.
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12
Remove from the oven and let rest for 30 seconds.
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13
Using an offset spatula and working quickly, lift the cookies one at a time from the pan and drape, nut side up, over the rolling pin.
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14
Allow the cookies to cool on the rolling pin for about 3 minutes, so they will hold their shape.
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15
If they cool on the pan before you get a chance to drape them, place the pan back in the oven for about a minute to soften them.
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16
Transfer the cookies to a wire rack and repeat with the remaining batter.
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17
Serve immediately, or store in an airtight container at room temperature for up to 5 days.
