Day 7: Two Moons

Sandie Troop, who works at the Annapolis Royal Branch, has baked Two Moons, a rolled ice-box style cookie with chocolate and pecans. Her recipe is from the book The Joy of Cooking: Christmas Cookies. Sandie's cookies will be at the Windsor branch today.

Here's the recipe for Two Moons:

Cream together:
7 oz unsalted butter, softened
2/3 cup sugar

Add:
1 large egg lightly beaten

Add, 1/4 cup at a time:
2 1/2 cup all purpose flour

Divide the dough in half. Wrap half in plastic and chill for 30 minutes.
Divide the remaining dough in half.

Knead into 1 piece:
1/3 cup finely chopped pecans (Sandie toasted them)

Knead into remaining piece:
1 1/2 oz finely chopped bittersweet or semisweet chocolate (Sandie used
Callibault chocolate)

Roll each flavored dough into a 10 inch long cylinder. On a lightly floured
surface, roll the chilled dough into an 11 x  9 inch rectangle and cut in
half lengthwise.

Brush with:
1 large egg, lightly beaten

Place 1 flavored cylinder in the centre of each rectangle. Completely
encircle each cylinder with the dough, gently smoothing the seams at the
bottom and ends.

Brush the logs with:
1 large egg beaten
and roll in:
1/2 cup coarse sugar crystals

Wrap in plastic and chill for at least 4 hours.

To Bake:
Preheat the oven to 400*. Line cookie sheets with parchment paper or
greased aluminum foil. Slice each roll into 36 cookies and place on the
sheets. Bake for 10 minutes or until golden brown. store airtight for
several days or freeze for up to one month.

Sandie says:  "I have chosen this recipe because I'm super busy right now and this reads like an icebox cookie recipe so I can fit this into my life when I have
time. It makes a lot and I won't be snitching bits of yummy cookie dough
if it's rolled into a log and then sliced."