This cookies shape came about because I couldn't get the dough to pass through the pastry bags nozzle to save my life and was worried the bag might pop. A mini donut pan was in my line of sight. When they came out of the oven they seemed hard as rocks, but I put enough effort into them already and figured, why not just finish the freaking things. So, I dipped them in chocolate and waited for them to cool while silently cursing my silicone pastry bags lax work ethic.
Long story short, they are absolutely amazing. You literally can not crack one in half, but when you bite into it, it's somehow soft; like a close shortbread. The flavor is perfect for the holidays and dipping them in chocolate is legitimately fun. Immediate family favorite.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: The Complete Book of Cookies
INGREDIENTS:
2 ¼ cups All Purpose Flour
Salt, pinch
1 teaspoon baking powder
2 sticks butter, softened
1 cup granulated Sugar
1 Egg
1 teaspoon grated Orange Rind
1 teaspoon Orange Extract
10 ounces Dark Chocolate chips
SPECIAL TOOLS:
Box Grater
Mini Doughnut Pan
Wax Paper
DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease cups of mini doughnut pan if it's not non-stick.
In a large bowl, beat 2 sticks softened Butter and 1 cup sugar until light and fluffy. Beat in 1 Egg, 1 tsp Orange Rind and 1 tsp Orange Extract. In a separate bowl combine 2 ¼ cups Flour, pinch of Salt and 1 tsp Baking Powder and whisk together. Pour Flour mixture into large bowl and fold in until well combined.
Using a spatula, smoosh the dough into the mini doughnut pan, filling each cup completely. Place pan on middle rack of oven and bake for 16 - 18 minutes.
Let the cookies cool in the pan for 10 minutes before flipping them upside down onto a wire rack to finish cooling. Once they have cooled completely prepare the melted chocolate for dipping.
Lay out enough wax paper to set all the cookies on with room around each. If using chocolate melts, following the directions on package. Otherwise, pour 10 oz Dark Chocolate chips in a flat bottomed bowl. Place in microwave at medium-high heat for 30 seconds. Stir and place back in microwave for 15 seconds, stir and repeat until smooth.
Pick up and dip each wreath into the chocolate. There should be a little lip at the bottom that you can use as a depth gauge. Once dipped, let excess drip into bowl and place on wax paper. Drizzle with any left over chocolate and let cool.
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