Chocolate-Cinnamon Coins

Guests at Kitty Morse's Moroccan feast include a variety of food pros.


Makes 2 1/2 dozen

Recipe from

Coastal Living


1 cup butter, softened
1 cup granulated sugar
1 large egg
2 1/4 cups all-purpose flour
1/3 cup Dutch cocoa
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, finely chopped
1 egg yolk, lightly beaten
1/4 cup turbinado sugar


Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg, beating well.

Combine flour and next 3 ingredients in a separate bowl; gradually add to butter mixture, beating just until blended. Stir in vanilla and chocolate.

Divide dough into 2 equal portions, and place on wax paper. Roll each portion into an 8-inch log. Place in freezer 30 minutes.

Brush logs with egg yolk. Divide turbinado sugar in half; roll each log in sugar, coating completely. Cut each log into 1/2-inch slices (about 15 slices), and place on parchment-lined baking sheets 1 inch apart.

Bake at 375º for 12 to 14 minutes or until set. Remove parchment paper and cookies to wire racks; cool 2 to 3 minutes. Transfer cookies from parchment paper to wire racks to cool completely.

Carole Bloom,

Coastal Living

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note