Chai Spiced Sugar Coins

This holiday season I tested out all new recipes for my cookie baking. That's a bit risky you say, but I prefer to think of it as an amazing idea.

I went with my girl Rachel Ray's "1 dough, 16 cookies" insert from the December magazine to simplify my life and these sugar coins were my favorite of the 4 I tried.

Recipe looks like this:
2 sticks butter (room temp)
1 c. sugar
2 egg yolks
1 t. vanilla
2 c. flour
1/2 t. coarse salt
1 t. cinnamon
1/2 t. cardamom
1/2 t. ground ginger

Cream butter and sugar until fluffy, scrape down the bowl and beat in vanilla and egg yolks until just combined. In medium bowl whisk dry ingredients, then mix into butter mixture.

With this dough, split in half and using parchment paper roll into a log (about 1.5 inch in diameter). I work with playdoh A LOT at work so this is really easy for me, but for those less capable of making a snake, this is how I do it:

Place dough at one end of your parchment paper piece. Roll edge of paper over the dough and using both palms, roll towards the other end. I roll the dough over several times, shaping it, before actually wrapping it in the parchment. When you have the thickness you want, tap the ends of the log on the counter, flattening them, and roll it up tight in the paper. Then it goes in the freezer for an hour.

When the dough is frozen, use a bread knife (certainly a serrated knife) and slice the log into even coins.  Bake on greased or parchment sheet at 350 for 15-20 minutes. If you want, you can sprinkle them with colored sugar before baking.

These cookies aren't super sweet but they have a definite spiced flavor. Really amazing with coffee. And something you could make anytime during the year, not just the holidays. The recipe also makes over 3 dozen so you get a lot for not a lot of effort.