Chocolate and cinnamon are perfectly paired in this holiday cookie recipe from the former Victorian Harvest Inn in North Conway, New Hampshire. Reprinted with the permission of the Mount Washington Valley Chamber of Commerce and Visitor's Bureau.
Prep Time: 2 hours, 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 40 minutes
Ingredients:
- 1-1/4 cups all purpose flour
- 2 sticks unsalted butter, softened
- 1 large egg
- 1/4 tsp salt
- 1-1/2 tsp ground cinnamon
- 1 cup confectionary sugar
- 1 tsp vanilla
- 4 oz. bittersweet chocolate
Preparation:
Combine flour and cinnamon in small bowl. Stir until combined. Set aside. In mixer bowl, mix butter at medium speed until light and fluffy. Add sugar and beat well. Then add egg, vanilla and salt; continue to beat well. Combine dry ingredients with moist and blend well. Roll into a log in waxed paper and let rest for at least two hours. Preheat oven to 350 degrees. Cut dough into 1/4-inch slices and place onto ungreased baking pan. Bake 10 minutes or until set. Remove from oven and rest for 2 minutes. Remove to wire racks and thoroughly cool.
Melt chocolate in Pyrex glass bowl in hot water. Dip each cookie into chocolate, then transfer to wire racks to cool 40 minutes. Store between sheets of waxed paper in refrigerator.
