Tuesday, June 18, 2013


3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup white whole-wheat flour
3/4 cup baking cocoa powder
1/4 tsp salt
2 tsp espresso powder
1/2 tsp cinnamon
white (for contrast) nonpareil sprinkles

Beat the butter and sugar together until fluffy.  Stir in the egg and vanilla extract.

Add the flours, cocoa powder, salt, espresso powder, and cinnamon to the sugar/egg mixture.  Blend mixtures until just combined, scraping down the sides of the bowl as needed.

Transfer the dough to a square of parchment paper and roll tightly in the paper into a 2-inch diameter log.  Refrigerate approximately 1 hour, or until solid, rotating ever 20 minutes to maintain the shape you don't want one side to be flat).

Preheat oven to 350 degrees.
Line a couple of baking sheets with parchment paper; set aside.

Place the nonpareil sprinkles in a pan with sides (a size the cookie roll can fit into).  Remove cookie log from refrigerator and roll in the sprinkles until thoroughly coated, pressing gently so sprinkles are attached.  Slice log into slices slightly less than 1/4-inch thick.  Place on the prepared baking sheets.

Bake at 350 degrees about 9 or 10 minutes until the cookies are set and slightly resistant to a light touch in the centers.

Allow to cool completely on the parchment.  May be stored in an airtight container for up to a week.

Yield: 40 cookies

Note: I got the basics of this recipe from a Ladies' Home Journal magazine a few years ago.

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