Crispy Cinnamon Coins

By cindygwest

Ingredients

• 1 stick unsalted butter, softened
• 1/4 cup sugar
• 1 egg
• 1 t. ground cinnamon
• 1/4 t. vanilla extract
• 1/8 t. saly
• Minced zest of 1/2 of a lemon
• 1 1/4 cups all purpose flour
• 1/3 cup cinnamon chips, coarsely chopped
• Turbinado sugar or coarse sugar

Preparation

Step 1

1. Cream butter in a bowl with a mixer until smooth. Add the sugar and beat until light and fluffy. Blend in the egg, cinnamon, vanilla, salt, and zest.
2. Fold in the flour and cinnamon chips until combined. Divide dough in half. Generously sprinkle a work surface with turbinado or coarse white sugar.
3. Shape each half of dough into an 18 - 20 inch long rope and roll in sugar, adding more sugar as needed to prevent sticking. Wrap ropes in plastic and chill until firm, at least 1 hour or overnight. The colder the dough is, the easier it will be to slice.
4. Preheat oven to 350. Line 2 baking sheets with parchment paper. Slice ropes into coins about 1/2 inch thick and arrange on prepared baking sheets, spacing 1 inch apart. Bake 15 minutes, or until crisp and golden. Let cookies cool on the pan for 5 minutes, then transfer to a rack.