Christmas Baking
Butter Wreath Cookies: Piped, Not Rolled, and Half-Dipped in Dark Chocolate for Tender Christmas Treats
Tender, buttery wreath cookies piped with a star tip and half-dipped in dark chocolate.
Instructions
In a deep bowl, combine the softened butter at room temperature, a pinch of salt, the powdered sugar and the vanilla.
Beat everything with a hand mixer on the highest speed until you have a fluffy, smooth cream.
Add the sifted flour to the butter cream and mix briefly with the mixer until the flour is combined with the fat into a fine, crumbly mixture.
Add the 2 whole eggs and beat again thoroughly with the mixer, then stir with a spatula into a semi-stiff, soft dough that is suitable for piping.
Fill a pastry bag fitted with a large open star tip with the dough.
Line two large baking sheets with parchment paper. Pipe even wreaths with a hole in the center, using a small spoon to help separate the dough cleanly at the end of each shape.
Preheat the oven to 350°F (180°C) on the convection (fan) setting and bake for 12 to 15 minutes, until the edges of the cookies have a light golden tint.
Take the cookies out of the oven and let them cool completely on the baking sheet, so they firm up and do not break.
Melt the chocolate in a bowl. Dip half of each cooled wreath in the chocolate, gently wipe off the excess on the edge of the bowl and set the cookie on parchment paper.
Let the chocolate set completely at room temperature or in a cool place, about 20 minutes.
- Cool the cookies completely before dipping.
- Let the chocolate set for about 20 minutes.
- Keeps 1 to 2 weeks in an airtight tin.