Chocolate Gems

Directions

1. 1Cream the butter using a hand mixer, and then add the sugar and vanilla, and mix until smooth.
2. 2Sieve the flour with the cocoa powder, and a pinch of cinnamon and salt, and add to the mixture.
3. 3Mix vigorously and divide into 2 doughballs.
4. 4Allow the dough to rest in the refrigerator for 30 minutes.
5. 5Shape each dough ball into a 4-centimeter diameter cylinders. Avoid holes forming in the dough by flattening by hand and then rolling into a cylinder.
6. 6Wrap each cylinder in plastic film and leave in the refrigerator for 2 hours.
7. 7Preheat the oven to 180 degrees Celsius.
8. 8Beat the egg yolk.
9. 9Cut the cylinders into 1.5-centimeter thick disks and brush with the egg yolk.
10. 10Place on sheet of parchment paper sprinkled with sugar. Turn disks two or three times to allow the sugar crystals to completely cover the disks both sides.
11. 11Place on a baking sheet spaced apart.
12. 12Bake for 15 to 18 minutes, turning halfway through cooking.
13. 13Allow to cool before serving.