chicken drumsticks cookies

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream, butter, milk and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined.

Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes.

Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes.

Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut drumsticks cookies shape. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.)

Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.

For the icing, sift confectioners' sugar into a small bowl, add vanilla essence, cream and water, beat with a spoon until smooth and thick. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon.

Melted diary milk and transferred in a icing bag. Border the cookies with it.

And lastly spread crushed cornflakes on top of the cookies (leave the bone portion)