Monday, December 1, 2008
Sugar Spice Coins
6 ounces unsalted butter, softened
1/2 cup granulated sugar + 1/3 cup granulated sugar
1 teaspoon pure vanilla extract or vanilla paste
1 3/4 cups all-purpose flour
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1/8 teaspoon salt
1 extra large egg yolk
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In the bowl of an electric mixer beat the butter until light and fluffy. Add in 1/2 cup of sugar and cream together. Add in the vanilla and mix well. In a bowl combine the flour, cinnamon, ginger, nutmeg, and salt. Add this into the butter mixture in 3 additions and mix until it forms a dough. Divide the dough in half and roll each half into a cylinder using a sheet of wax paper, so that they are about 10 inches long and 1 inch wide. Cover the rolls tightly and refrigerate for at least 2 hours. Once you are ready to bake them, lightly beat the egg yolk and coat the outside of each roll with the egg. Then roll in the remaining 1/3 cup of sugar so it coats completely. Cut into 1/2 inch slices and bake for 5 minutes then rotate the pans in the oven and bake for another 5 minutes. Let the cookies cool completely on the cookie sheet.
Adapted from Sugar Spice Coins by Carole Bloom from "The Essential Baker".