Photo by Mark Kramer
Chocolate, cinnamon, and a buttery cookie base swirl together to form faux bois cinnamon slices that will delight your holiday guests.
Makes about 14 cookies
Ingredients:
- ½ Master Dough Recipe (18 oz.)
- 3 teaspoons high quality cocoa powder (such as Droste)
- ¼ teaspoon cinnamon
- ½ teaspoon granulated sugar (plus extra for rolling if desired)
Instructions:
- Preheat oven to 350° F. Divide the dough into two equal pieces. Take one of the pieces of dough and knead in the cocoa until it is evenly distributed. On a lightly floured surface roll out both the chocolate and plain dough into separate 6″ × 14× rectangles.
- Blend the cinnamon and sugar together and sprinkle evenly over the plain dough. Top with rectangle of cocoa dough and press together. From one 6″ narrow end, roll the entire assembly to opposite narrow end into one thick roll. Gently squeeze the roll into an even log shape. Chill for about 20 minutes.
- Cut log into ¼″ slices. If desired, the outside edges can be rolled in granulated sugar for an added touch of sparkle. Place cookies on a baking sheet lined with parchment paper and bake 12–14 minutes or until lightly golden brown.
