Mix the cocoa powder into the hot milk to make a paste.
Put all the ingredients in a bowl and mix together. Knead with your hands to incorporate.
Form dough into a disc and wrap in plastic wrap.
Refrigerate for 30 minutes.
Roll dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate for 30 more minutes.
Cut out shapes. Gather up remanents into a ball and roll out again and cut.
Put the shapes on a rimmed baking sheet lined with parchment paper. If they are becoming soft refrigerate them again until they are firm.
Bake for 12-14 minutes at 340 ° oven in the center of the oven.
Let the cookies rest in the pan for a few minutes and then move to a wire rack and cool completely.
Decorate
