Yield:
10 Cookies (Using 3-Inch Cutter)
Prep Time:
15 Minutes (Chill Time: 30 Minutes)
Cook Time:
9 – 10 Minutes
Category
Desserts
Calories:
255
Carbs:
37.5
Fat:
10.2
Fiber:
0.6
Protein:
3.2
WW Points:
11
ingredients
Cookies
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon kosher salt
3 cups bread flour
Zest of 1 orange
Icing and Decoration
1 cup powdered sugar
2–3 tablespoons milk
Melted chocolate (for the “light string”; Ghirardelli used)
Colored M&M’s, cut in half
directions
Step 1:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2 minutes, until light and fluffy.
Step 2:
Add the egg, egg yolk, vanilla extract, baking powder, orange zest, and salt. Mix for 1 minute, scraping down the bowl as needed.
Step 3:
With the mixer on low, add the bread flour and mix until just combined.
Step 4:
Cover the dough and refrigerate for 30 minutes.
Step 5:
Roll the dough to ¼-inch thickness and cut out rounds using a 3-inch cookie cutter.
Step 6:
Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
Step 7:
Bake for 9–10 minutes, or until set but not browned. Cool completely.
Step 8:
Dip the cookies into the simple icing and allow the icing to harden fully.
Step 9:
Pipe melted chocolate in a wavy line over the iced cookies to create the string of lights. Press halved M&M’s along the chocolate to resemble colorful Christmas lights.