1 recipe Butter Cookies (see recipe), formed into 4 discs

1 teaspoon (5 ml) cocoa powder

1/2 teaspoon (2.5 ml) cinnamon

In a bowl, place two discs of cookie dough. Add cocoa powder and cinnamon. Mix dough by hand until smooth. Shape into two discs. Refrigerate for 1 hour.

On a lightly floured surface or between two sheets of parchment paper, roll out one disc of plain cookie dough at a time into a 30 x 23-cm (12 x 9-inch) rectangle, about 5-mm (¼-inch) thick. Do the same with cocoa and cinnamon cookie dough discs. Layer 2 sheets, one with each dough. Roll a cookie log from the longer side.

Repeat with other two rolled-out dough. Refrigerate both logs for 1 hour

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or a silicone mat.

On a lightly floured work surface, cut rolls into 5-mm (¼-inch) thick cookies. Place on the baking sheet, spacing them evenly.

Bake one sheet at a time for about 12 minutes or until lightly browned. Let cool completely.

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