Crispy Cinnamon Coins

These little babies are the money. Get it? All together now...groan.

They are good though. Addictive. I was popping them in my mouth left and right. Not overly sweet and a nice crunch. Mmmmmm....

Crispy Cinnamon Coins with Crunchy Sugar

by CuisineatHomeSpecials

1 stick unsalted butter, softened

1/4 cup sugar

1 egg

1 tsp ground cinnamon

1/4 tsp vanilla extract

1/8 tsp salt

Minced zest of 1/2 a lemon (I omitted)

1 1/4 cups all-purpose flour

1/3 cup cinnamon chips, coursely chopped

Turbinado sugar or coarse sugar

Cream butter in a bowl with mixer until smooth. Add the sugar and beat until light and fluffy. Blend in the egg, cinnamon, vanilla, salt and zest, if using. Fold in the flour and cinnamon chips until combined. Divide dough in half. Generously sprinkle work surface with turbinado or coarse white sugar.

Shape each half of dough in to 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.

Preheat oven to 350. Line two 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, or until crisp and golden. Let cool on the pan for 5 minutes then transfer to a rack.

Dough can be frozen until ready to use and baked cookies can be frozen up to one month.