Chocolate-Citrus Cran Wheels

Name: Chocolate-Citrus Cran Wheels
Prep time: 40 min
Total time: 1 h 15 min
Yield: 4 dz.
Ingredients: 2 c. all-purpose flour; 1/4 tsp. baking soda; 1/4 tsp. salt; 3/4 c. dried cranberries; 1/2 c. confectioners' sugar; 1/2 c. granulated sugar; 3/4 c. (1 1/2 sticks) butter, softened; 1 tsp. orange zest; 1 tsp. vanilla extract; 1/4 tsp. ground cinnamon; 12 oz. Melted white or dark chocolate, for dripping; Dried orange slices, optional; 3/4 c. coarsely chopped dried apricots; Lemon zest (instead of orange zest); 3/4 c. dried cherries; 1/2 tsp. almond extract

By The Good Housekeeping Test KitchenPublished: Dec 3, 2015

Mike Garten

Yields:

4 dz.

Prep Time:

40 mins

Total Time:

1 hr 15 mins

Jump to recipe

Orange you glad we baked up the cookie version of choco-dipped fruit slices?! And they're crazy-easy!

Advertisement - Continue Reading Below

Ingredients

2 cups
all-purpose flour
1/4 tsp.
baking soda
1/4 tsp.
salt
3/4 cup
dried cranberries
1/2 cup
confectioners' sugar
1/2 cup
granulated sugar
3/4 cup
(1 1/2 sticks) butter, softened
1 tsp.
orange zest
1 tsp.
vanilla extract
1/4 tsp.
ground cinnamon
12 oz.
Melted white or dark chocolate, for dripping
Dried orange slices, optional

For the Lemony Apricot Variation

3/4 cup
coarsely chopped dried apricots
Lemon zest (instead of orange zest)

For the Cherry-Almond

3/4 cup
dried cherries
1/2 tsp.
almond extract

Directions

1. Step 1In medium bowl, whisk flour, baking soda and salt. In food processor, pulse cranberries, confectioners' sugar and granulated sugar until cranberries are very finely chopped; transfer to large mixing bowl.
2. Step 2With mixer on medium-high speed, beat cranberry mixture and butter until combined. Beat in orange zest, vanilla, and cinnamon. Beat in flour mixture until just combined, stopping and scraping down side of bowl occasionally. Divided dough in half. Roll each half into 2-inch-diameter log; wrap tightly with plastic wrap. Refrigerate overnight or up to 1 week.
3. Step 3Preheat oven to 350 degrees F. Working with 1 log at a time, cut into 1/4-inch-thick slices; arrange on large parchment-lined cookie sheet, spacing about 1 inch apart. Bake 15 to 17 minutes or until golden brown around edges. Let cool on cookie sheet 5 minutes. Transfer to wire rack to cool completely. Repeat slicing and baking with remaining log.
4. Step 4Dip cooled cookies halfway into melted chocolate; decorate with orange slices if desired. Place on waxed-paper-lined cookie sheet. Refrigerate until set. Cookies can be stored in airtight containers in freezer for up to 2 weeks.
5. Step 5For the Cherry-Almond Variation: Replace cranberries with cherries. Add almond extract along with vanilla.
6. Step 6For the Lemony Apricot Variation: Replace cranberries with apricots. Use lemon zest instead of orange.