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Chocolate, Walnut, and Cranberry Coins

Chocolate, Walnut, and Cranberry Coins

Try one of our shaped icebox-cookie variations:Almond-Cherry CoinsApricot-Pistachio TrianglesAlmond and Candied Orange Zest BarsWhite Chocolate, Hazelnut, and Cherry TrianglesPapaya, Macadamia, and Coconut TrianglesCranberry-Orange CoinsCandied-Fruit SquaresAlmond and Ginger Bars

Martha Stewart Living, December 2010 http://www.marthastewart.com/348257/chocolate-walnut-and-cranberry-coins
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  • Yield Makes about 10 dozen

Ingredients

    • <u>Basic Vanilla Cookie Dough</u>
    • 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)

Directions

  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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