Spicy Chocolate Coins Recipe
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Spicy Chocolate Coins Notes
This recipe comes to us from Nancy Brussat of Convito Italiano Cafe and Market.
- 3 cups all-purpose flour
- 1 1/3 cup Dutched cocoa
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 pound butter, softened
- 1 cup confectioner's sugar
- 2 eggs
- Topping One:
- 2 teaspoons Maldon sea salt
- 2 tablespoons bacon, cooked and crumbled
- Topping Two:
- 1 tablespoon ginger nibs
- Topping Three:
- 2 tablespoons Strawberry-Vanilla Sugar
- 1/2 teaspoon cracked black pepper
Serves / Yields
About 6 dozen cookies.
Sift the flour, cocoa powder, cayenne and salt together into a bowl. Mix well. In a mixer, cream the butter with the sugar until creamy (low speed). Add the egg and continue beating until mixed well. Add the dry ingredients and incorporate into the mixture.
Divide into 3 sections and form each into a ball. On 3 separate parchment sheets roll each ball into 3 cylinders about 12 inches long and 2 inches thick. Freeze each parchment wrapped cylinder for approximately 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Take from freezer and slice each cylinder into approximately 24 cookies about 1/2 inch thick. Arrange the cookies on the baking sheets leaving about 1 inch between cookies.
Sprinkle each of the above toppings on 1/3 of the cookies. (You can choose 1 topping and multiply it by 3 and make the whole batch with just one topping if you choose)
Bake for 12 minutes until cookies are firm. Cool.
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