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Hanukkah Coin Cookies Recipe

Hanukkah Coin Cookies
Intermediate

Prep Time: 32 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 1 cup (2 sticks) butter or margarine
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • BUTTERCREAM FROSTING

Directions

  • 1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
  • 2. Shape each portion into log, about 7 inches long. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
  • 3. Heat oven to 325°F. Cut logs into 1/4- inch-thick slices. Place on ungreased cookie sheet.
  • 4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  • 5. Prepare frosting, if desired; spread over top of cookies. Makes about 54 cookies.
  • BUTTERCREAM FROSTING
  • 1/4 cup (1/2 stick) butter, softened
  • 1-1/2 cups powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Yellow food color
  • Gradually add powdered sugar and milk to butter, beating to desired consistency. Stir in vanilla and food color. About 1 cup frosting.

Ratings & Reviews

    I made these once for my Jewish friends -- and then almost ate them all myself! I had to make a second batch. These are the best chocolate cookie I've ever eaten and now I make them all the time. Chocolate-y good and moist. Yum.