Chocolate-Citrus Cran Wheels
- 40m Prep Time
- 17m Cook Time
- 57m Ready In
These chocolate-citrus wheels are a cookie adaptation of chocolate-dipped fruit slices. They feature a cranberry-orange cookie base dipped in melted chocolate and decorated with dried orange slices.
Ingredients
- 473 ml all-purpose flour
- 1.23 ml baking soda
- 1.23 ml kosher salt
- 177 ml dried cranberries
- 118 ml confectioners' sugar
- 118 ml granulated sugar
- 177 ml unsalted butter at room temperature
- 4.93 ml orange zest
- 4.93 ml pure vanilla extract
- 1.23 ml ground cinnamon
- 340 g white or dark chocolate melted
- dried orange slices
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 95.4 mg
- Iron: 11.9 mg
- Magnesium: 60.9 mg
- Phosphorus: 314 mg
- Potassium: 338 mg
- Zinc: 1.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 1.23 ml baking soda
- 1.23 ml kosher salt
- 177 ml dried cranberries
- 118 ml confectioners' sugar
- 118 ml granulated sugar
- 4.93 ml orange zest
- 4.93 ml pure vanilla extract
- 1.23 ml ground cinnamon
- dried orange slices
Prepare
- 177 ml unsalted butter, at room temperature
- Melt 340 g white or dark chocolate
Let's Cook
-
Step 1.
In a medium bowl, whisk together 2 cups all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.