Sometimes I’ll wake up early on a Sunday morning and all I want to do is bake.

Bake and bake and bake.

One sabbath Sunday, I arose quite near 4:00am.
I had a craving ~ an urge.

The force was with me and I just had to get tow work.

FOUR pies later, I was ready for the day.

More poor husband.

This Sunday morning, though, just one little batch of cookie dough coins was suffice – and seasonly succinct.

Candied Orange Sugar Cookie Coins

2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. sea salt
12 Tbs. butter, very cold and cut into 1/2″ cubes
1 1/2 cups white sugar
2 large eggs
1/2 cup candied orange peel (use this method)
1 tsp. vanilla extract
1/2 tsp. almond extract

Preheat oven to 350 degrees. In a medium bowl, stir together the flour, baking soda, and salt and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Then fold in the orange peel, vanilla extract and almond extract.  Cover with plastic wrap and freeze for 10 minutes.

Remove from freezer and form into golf ball-sized mounds. Bake for 15 minutes.
Remove from heat and allow to cool. Use a smaller round cookie cutter to create perfectly round coins while still warm, if desired.