Cacao Nib Sugar Cookies
I commonly find myself with leftover sucrée dough. The dough recipe makes enough for a 9-inch tart but I almost always make the 6-inch tart, which is a nicer size if you aren’t hosting a large party. I could scale my dough recipe down…or I could make these cookies with the scraps. It isn’t a hard choice. You would even be justified in making an entire batch of dough just for these cookies.
Cacao Nib Sugar Cookies
Cacao nibs
Turbinado sugar
Preheat the oven to 375°. Form the dough into a round and roll it out ¼-inch thick on a well-floured surface. Using a cookie cutter, or a glass, cut out cookies. Repeat this process until all the dough has been used. Place the cookies on a parchment lined baking sheet. Sprinkle the cookies with turbinado sugar and the cacao nibs. Lightly press the nibs into the cookie. Bake for 11-12 minutes, rotating halfway through. The cookies are done when you just begin to see the sides and top browning.