Martha Stewart Living, 2005
Makes about 4 dozen
1 1/2 cups flour
3/4 cup unsweet dutch process cocoa
1/4 teaspoon salt
2 tablespoons instant espresso powder
1/4 teaspoon cinnamon
1 1/2 sticks unsalted butter soft
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup cocoa nibs
Coarse sanding sugar
Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
Preheat oven to 350°. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.
NOTE: To maintain logs' shape, slide them into empty cardboard paper towel tubes before chilling. If the logs are too thick, cut along the length of the tubes and wrap them around the dough logs. GENIUS!
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