Cornucopia Cookies

Ingredients:

Cookie

• 2 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon fine salt
• 165 g (12 tbsp) butter at room temperature
• 3/4 cup granulated sugar
• 1/4 tsp ground nutmeg
• 1 large egg + 1 large yolk at room temperature
• 1 tsp vanilla extract

Glaze

• 6 tablespoons of butter at room temperature
• 1.5 cups powdered sugar
• 0.5 tsp vanilla extract
• 1/4 teaspoon fine salt
• 1–2 tsp milk or heavy cream

Decoration

• 24 corn snacks in the shape of cones (breakfast cereal)
• A mixture of semi-sweet chocolate chips, toffee or peanut butter, and white chocolate chips
• Colorful sprinkles of autumn flowers

Preparation:

1. Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone mats.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
2. Cookie:
   
   In a medium bowl, whisk together the flour, baking powder, and salt until smooth; set aside. In a large bowl, beat the butter, sugar, and nutmeg with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the whole egg, yolk, and vanilla extract; mix until smooth. Reduce the mixer speed to low and beat in the flour mixture until the dough is smooth.
3. Using a 1.5 tablespoon measuring spoon, drop even portions of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart (about 12 cookies per sheet). Gently roll each piece of dough into a ball and flatten it into a circle about 0.8 cm thick. Bake the cookies, one baking sheet at a time, until golden brown on the bottom, 10 to 11 minutes. Transfer the cookies to a wire rack and let them cool completely. Allow the oven to return to the desired temperature before baking the second batch of cookies.
4. Glaze:
   
   Meanwhile, combine the powdered sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Mix on low speed to combine the ingredients, then increase the speed to medium-high and beat until light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add as much milk as needed to make it spreadable.
5. Spread about 2 teaspoons of icing on each cookie. Top each cookie with a corn flake, off-center, pointed end facing out. Add sprinkles and chocolate chips to create a cornucopia of sprinkles. Store any remaining cookies in a tightly sealed container at room temperature.