Chocolate Drizzled Holiday Wreaths
8 oz unsalted butter, room temperature
¾ cup confectioner’s sugar
Zest from 1 large orange (about 1 Tbsp)
2 cups flour
½ tsp salt
½ cup mascarpone
1 oz unsalted butter, softened
3 Tbsp DLM Bittersweet Orange Marmalade Preserves
1 oz dark chocolate
Preheat oven to 375°F. In a large mixing bowl, beat 8 oz of butter until creamy. Add sugar and zest; beat until combined. Mix flour and salt together and add to butter mixture, beating until smooth dough forms. Pack dough into a cookie press, fitted with a wreath design, and press cookies onto an ungreased baking sheet.
Bake 7–9 minutes until edges are firm but not browned. Remove cookies from baking sheets immediately to a cooling rack. Cool completely before assembling. Can be made ahead to this point. Store in an airtight container.
In a small bowl, combine mascarpone and 1 oz of butter. Mix until smooth. Blend in marmalade. Chill for about 30 minutes. Spread 1 tsp of filling on flat side of half of the cookies. Top with the rest of the cookies, flat sides down (to make a sandwich). Place on cooling rack.
Place chocolate in a Ziploc bag. Place bag in a measuring cup. Microwave gently, 30 seconds at a time, until chocolate is melted. Cut a very small hole in the corner of the bag. Drizzle chocolate over cookies. Chill briefly in refrigerator until chocolate is set. Makes about 3 dozen cookies.
Per serving: 120 calories; 9g total fat; 5g saturated fat; 24mg cholesterol; 38mg sodium; 9g total carbohydrates; 1g protein;
Allergy Warning: Contains milk and wheat