Ingredients:

• 250 g    Unsalted Butter, soft
• 375 g    Flour
•   90 g    Raw Sugar**
•        3    Egg Yolks
•   45 g    Cocoa, unsweetened
•     8 g    Cinnamon

Glaze

•   1 tsp    Lemon Juice
•              Confectioners Sugar

Directions:

Cream butter, add sugar and egg yolks, beat until well blended.
Add flour, cocoa and cinnamon, then knead together until a smooth dough is formed.
Roll the dough into one inch round tube and shape to resemble a loaf of bread. Wrap in plastic and refrigerate for one hour.

Line a cookie sheet with parchment paper.

Remove the dough from the plastic.
With a sharp knife, cut 1 cm thick slices, flatten slightly and place on cookie sheet.
Bake at 325°F for 14 – 18 minutes.
Cool before glazing.

Glaze: In a small dish combine the lemon juice with enough confectioners sugar to make a paste.
When cookies are cool spread some glaze onto the center area to resemble a slice of buttered bread. Make more glaze if needed.
Set aside until glaze has hardened before storing.

** Raw Sugar sold as Turbinado Sugar are light brown sugar crystals (unbleached)