Chocolate-Citrus Cran Wheels

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 2 cups all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   In a food processor, pulse ¾ cup dried cranberries, ½ cup confectioners’ sugar, and ½ cup granulated sugar until cranberries are very finely chopped; transfer to a large mixing bowl.

3. Step 3.

   Using an electric mixer, beat the cranberry mixture and ¾ cup (1½ sticks) unsalted butter (at room temperature) in a large bowl on medium-high speed until combined, about 1 to 2 minutes. Beat in 1 teaspoon orange zest, 1 teaspoon pure vanilla extract, and ¼ teaspoon ground cinnamon. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

4. Step 4.

   Divide the dough in half. Roll each half into a 2-inch-diameter log; wrap tightly with plastic wrap. Refrigerate overnight or up to a week.

5. Step 5.

   When ready to bake, heat oven to 350°F. Line a large baking sheet with parchment paper. Slice one dough log crosswise into ¼-inch-thick rounds; transfer to the baking sheet, spacing them about 1 inch apart.

6. Step 6.

   Bake until golden brown around edges, 15 to 17 minutes. Let cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Repeat slicing and baking with the remaining dough log.

7. Step 7.

   Dip cooled cookies halfway into melted white or dark chocolate (about 12 ounces); decorate with dried orange slices if desired. Place onto a parchment-lined baking sheet. Refrigerate until set, at least 15 minutes. Cookies can be stored in airtight containers in the freezer for up to 2 weeks.