These rich, bite-sized cinnamon cookies are divided into a cocoa-flavoured batch and one without. Both are delicious drizzled with chocolate.
Courtesy of Jennifer Low.
Directions for: Cinnamon Chocolate Cookies
Ingredients
2 cup (550 mL) all-purpose flour
2 tsp (10 mL) cinnamon
tsp (2 mL) nutmeg
cup (175 mL) unsalted butter (room temperature)
cup (50 mL) cream cheese, soft
cup sugar
2 egg yolks
1 tsp (5 mL) vanilla extract
pinch salt
1 Tbsp (15 mL) unsweetened cocoa powder
2 oz (60 g) semi-sweet chocolate
Directions
1. Preheat oven to 325 F (160 C). Line two baking sheets with parchment paper.
2. Mix together flour, cinnamon and nutmeg. Set aside. (Option: If you wish the whole batch to be cocoa flavoured, add 2 tbsp (30 mL) unsweetened cocoa powder to dry ingredients at this time).
3. In large bowl, beat butter and cream cheese until blended (use either electric handheld or stand mixer). Gradually beat in sugar, scraping down bowl as needed, until fluffy. Beat in egg yolks, vanilla, salt.
4. Gradually beat in flour mixture, switching to wooden spoon or hands to work in rest of flour mixture when dough becomes too stiff for mixer.
5. Divide dough in half. Knead cocoa powder into one piece of dough, leaving other piece plain.
6. On lightly floured surface, roll dough out to just under 1/4-inch (5 mm) thick. Cut with a 1 1/4-inch (3 cm) round cutter. Re-roll scraps and cut additional rounds.
7. Place rounds on lined baking sheets 1 inch (2.5 cm) apart. Bake on middle racks of oven 18 minutes, or until cookies are golden on bottoms (turn one over to check). Cool completely on baking sheets.
8. Push cooled cookies together on a sheet until they are touching.
9. Melt chocolate in bowl over simmering water. Dip teaspoon into the melted chocolate and drizzle over the cookies, moving quickly with a flicking action. Chill sheet of cookies in fridge 10 minutes to set chocolate.
10. Makes 80 Cinnamon-Chocolate Coins. (Store in sealed container in cool, dry place up to 5 days).
See more: Dessert, Christmas, North American