New This Month

Chocolate, Walnut, and Cranberry Coins


Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

  • Yield: Makes about 10 dozen

Source: Martha Stewart Living, December 2010


  • Basic Vanilla Cookie Dough
  • 1/2 cup chopped semisweet chocolate
  • 1/2 cup toasted walnuts
  • 1/2 cup dried cranberries
  • 1 1/2 cups ground toasted walnuts (for rolling)


  1. Once the flour is incorporated according to dough recipe, beat in chocolate, walnuts, and cranberries. Divide dough into 2 pieces. Shape each into a 10-inch log. Coat each in ground nuts, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.

  2. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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