Holiday Baking Week: Glazed Donut (or wreaths..whatever floats your boat!) Cookies - Sweet Potato Chronicles

Holiday Baking Week: Glazed Donut (or wreaths..whatever floats your boat!) Cookies

I took a page from my aunt Cathryn's hol­i­day sur­vival man­u­script and put aside a day to bake. It's a tra­di­tion for her to buckle down in the kitchen a day each Decem­ber to bake all her hol­i­day cook­ies. This is a woman who once made 36 Thanks­giv­ing pies in a day so you really don't mess with her when it comes bak­ing. She uses the cook­ies she yields from that one day for all her hol­i­day gath­er­ings as well as host­ess gifts. It's a bril­liant idea really. So I bor­rowed it. We decided it would be more fun to do it with our best friends the Coutts. Dun­can and Susanne are not only our dear­est friends but the feel like fam­ily. We spend most week­ends with them and rarely miss see­ing them dur­ing most hol­i­days. Scar­lett refers to their chil­dren, Sophie, Chloe and Simon, as her cousins. (No offence to her real cousins!) So we really couldn't imag­ine a day of bak­ing (and eat­ing) cook­ies with­out them. You'll also be reap­ing the rewards of our bak­ing blowout all week as we'll be bring­ing you the three great cookie recipes we cre­ated that day. Unfor­tu­nately, our pho­tog­ra­pher Maya is likely still clean­ing her stu­dio of the flour from that day as well.

Pho­tos by Maya Visnyei

You already saw the Car­damom Cres­cents yes­ter­day so meet today's treat–the Glazed Donut or Wreath Cookie. They were orig­i­nally called Minty Mini-Doughnuts due to the candy cane bit sprin­kled on the frost­ing of the orig­i­nal recipe found on Epi­cu­ri­ous. How­ever, we made these so early in the sea­son we couldn't even find candy canes yet? (How is that really pos­si­ble since Christ­mas stuff is in stores in Octo­ber?!) Instead we used the lemony glaze and gave them some fancy sil­ver balls.

The kids liked to still refer to them at donuts. How­ever, when we set out that day to make cook­ies I had wreaths in mind. You be the judge of what they look like but I'll tell you one thing. All that really mat­ters their taste and they were yummy. "So good and not too sweet!" was how Maya described them. I hope that was enough sat­is­fac­tion for her to jus­tify the mess.

Glazed Wreaths

3/4 cup spelt flour
3/4 cup whole-wheat pas­try flour
1/4 tea­spoon bak­ing pow­der
1/4 tea­spoon bak­ing soda
1/8 tea­spoon salt
4 table­spoons unslated but­ter, soft­ened
1/2 cup gran­u­lated sugar
2 egg whites
1 tea­spoon vanilla extract

Method

Pre­heat your oven to 350.

Spray two cookie sheets with cook­ing spray.

Cut dough into four equal pieces; cut each into 16 equal pieces.

Roll each sec­tion between fin­gers to form a long log just like Sophie.

 

Don't do this.

Pinch together the ends to form a ring and place the dough­nut wreaths 1 inch apart on the cookie sheet.

Bake 1 batch at a time until dough puffs and slightly browns, about 5 or 6 minutes.

Remove from oven and let them set a min­utes. Trans­fer to a wire rack and allow cook­ies to cool for 10 minutes.

Mean­while pre­pare your icing. We got this one from Martha Stew­art. You'll be see­ing the lovely Christ­mas trees we made also using this light glaze later in the week.

2–2 table­spoons fresh lemon juice (depend­ing how runny you want it)
1 1/3 cup con­fec­tion­ers' sugar

Dip or brush cooled cook­ies with glaze and sprin­kle with desired orna­men­ta­tion. Now eat and gift and eat and gift and eat and gift.

 

  

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