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Chocolate Coin Cookies

Wrap these cookies in metallic foils to make homemade Hanukkah gelt.

  • yield: Makes about 3 dozen

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Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened cocoa powder
  • 1/2 cup plus 3 tablespoons all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest (optional)
  • 1/4 cup granulated sugar

Cook's Note

Store in an airtight container up to 1 week.

Directions

  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 3 minutes. Add egg; mix until well combined.

  2. Step 2

    In a large bowl, whisk together cocoa powder, flour, salt, and orange zest, if using. Add flour mixture to egg mixture; continue mixing until the ingredients are just combined, scraping down sides of the bowl.

  3. Step 3

    Scrape dough onto a piece of plastic wrap; flatten into a disk. Wrap, and chill at least 1 hour or overnight.

  4. Step 4

    Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place granulated sugar in a small bowl.

  5. Step 5

    On a lightly floured work surface, roll out dough to a 1/4-inch thickness. Using a 2-inch-round cutter, cut out cookies. Carefully press each cookie into granulated sugar. Transfer cookies to sheets, spaced 1/2 inch apart.

  6. Step 6

    Bake until cookies are firm, about 12 minutes. Cool on a wire rack. Wrap in foil.

Source
Martha Stewart Living, December/January 1998/1999

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Reviews (1)

  • Gen111 3 Dec, 2013

    The recipe is easy. If you are like me and you LOVE cocoa, then this is a recipe for you! They have a rich cocoa taste. Amazing! I doubled the recipe and made 100 cookies. A keeper!