Day 1 … Cranberry Cocoa Nib Wafers

We’re starting this round of 12 Days a Cookies with a simple one to get us going in the right direction. One of the most popular cookies of past 12 Days has been a round, thin crispy cookie flavored with cranberries, pistachios and orange zest. So of course I did a chocolate version but with cocoa nibs instead of pistachio. Delightful. Slice and bake cookies are the real workhorses of holiday baking. 

One thing to keep in mind when baking chocolate cookies … it’s difficult to know when they’re done. Those visual cues you’d normally use – golden brown, etc. – aren’t an option due to the cocoa color so you have to go by feel. This one should bake up on the crisp side so at around 8 minutes, they should feel a little firm to the touch. If you like, bake a few to gage timing before baking a whole batch.

36 One Dough/Many Cookies from years past:

Fruity: Jam Thumbprints, Jam Streusel Tarts, Raspberry Linzer Squares, Lemon Poppyseed Buttons, Orange Sesame Crisps, Cranberry Pistachio Coins, Almond Raspberry Strips, Orange Sandwich Cookies, Apricot Rosemary Shortbread, Coconut Lime Sticks, Bourbon Glazed Fruitcake Buttons, Lemon Cornmeal Biscotti, Blueberry Lime Buttons, Date Swirls

Nutty: Mexican Wedding Cookies, Russian Tea Cakes, Pecan Tassies, Maple Black Walnut Cookies, PB&J Sandwich Cookies, Pecan Triangles, 

Spiced: Cinnamon Sugar Pinwheels, Candied Ginger Spice Buttons, Cardamom Rose Coins, Brown Sugar Wafers with Lemon Lavender Glaze

Chocolate: Mexican Chocolate Crinkles, Chocolate Cocoa Nib Wafers, Raspberry Chocolate Drops, Chocolate Hazelnut Buttons, Dark Mocha Sandwich Cookies, Espresso Crinkles, 

Bars: Rum Butter Bars, Peppermint Brownie Bars, Banana Walnut Bars

Holiday Classics: Cream Cheese Wreaths, Classic Molasses Cookies, Peppermint Candy Canes

2020 One Dough/12 Days of Cookies line up to date:

Basic Chocolate Butter Cookie Dough

DAY 1: CRANBERRY COCOA NIB WAFERS

Start with the base chocolate dough – recipe here; for this one I chose a dutched cocoa

1. In the bowl of a standing mixer fitted with the paddle attachment, mix together the room temperature cookie dough, cranberries, cocoa nibs, orange zest, baking soda, salt and water until well combined.
2. Divide the dough in quarters for the largest batch (2 pieces for the medium and 1 for the smallest) and roll each piece on a piece of plastic wrap into a nice, tight, round log, around 5-5 ½” long.
3. Chill at least 4 hours or overnight (or freeze up to 3 months).
4. When ready to bake preheat the oven to 350°F and line two sheet pans with parchment paper or silicone baking liners.
5. Place the dipping sugar in a bowl and set aside.
6. With a sharp thin knife, cut the log into ¼” thick coins, rotating the log frequently to keep one side from flattening. If the dough is frozen, give it a few minutes to soften enough to cut cleanly.
7. Dip one side of the cookie into the sugar and place, sugar side up, 1” apart on prepared pans.
8. Bake 8-10 minutes, rotating the pans halfway through until lightly golden brown.
9. Do ahead: it’s best to make and freeze the dough and bake as needed rather than freeze baked cookies. Frozen dough will keep up to 3 months.