Chocolate Coin Cookies Recipes

CHOCOLATE COIN COOKIES

Chocolate Coin Cookies image

Wrap these cookies in metallic foils to make cookies inspired by Hanukkah gelt.

Provided by Martha Stewart

Yield Makes about 3 dozen

Number Of Ingredients 8

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

Steps:

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.
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.
Scrape dough onto a piece of plastic wrap; flatten into a disk. Wrap, and chill at least 1 hour or overnight.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in a small bowl.
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.
Bake until cookies are firm, about 12 minutes. Cool on a wire rack. Wrap in foil.

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