Chocolate Coin Cookies

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

  • Yield: Makes about 3 dozen

Source: Martha Stewart Living, December/January 1998/1999

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

Directions

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

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

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

Cook's Note

Store in an airtight container up to 1 week.

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