We’ve been a little fixated on donuts around here lately.
Because I bake pretty frequently, I usually only get the family donuts once a year. For some reason, I’ve gotten donuts twice in the past few weeks, just recently from Doughbot Donuts.
I’ve been thinking about a tiny donut cookie. I’d never seen one before, but a quick check on Pinterest showed a bunch of them already.
I went ahead with my version and used my standard shortbread cookie recipe, but added a couple of dashes of nutmeg, for that “cake donut-y” flavor.
Scoop just a tablespoon of dough at a time, and hand roll it out to a (3-1/2″ to 4″) rope. Coil it into a ring shape. Pat the ends together to join. Try to make them as small as possible, with a diameter of 1-3/4″ to 2″ wide.
Bake for 18-20 minutes at 325 degrees, until they are lightly browned.
Cool, spoon on icing, and top with sprinkles.
Coffee candy and Mini Donut Cookies scream “Wake up and celebrate!” Don’t you think?
Oh, looky what we have here…..it’s a Coffee and Donut Lei!
To make one of these, just follow the directions for my standard candy lei, but cut the cellophane wrap 7″ wide.
Ring shaped candies can be substituted for the donut part if you prefer, or don’t have time to make the mini donut cookies.
Coffee and donuts– a perfect combination!
Starbuck’s is always a good choice if you want to tie on a gift card.
Most teens and students would like that.
Then there’s always Bot Credit you could stick in a card.
According to my unofficial survey, the Coffee and Donut Cookie lei wins the teen choice award.
There was barely enough time to snap a shot of this picture, because two teens were so antsy to get their hands on this little box. =)
- ½ c. butter, at room temperature
- 1 c. all purpose flour
- 2 T. sugar
- 2 dashes of nutmeg
- 1 tsp. vanilla
- ½ c. powdered sugar
- 2 tsp. warm water
- 6 T. powdered sugar
- 2 T. unsweetened cocoa powder
- 1-1/2 tsp. warm water
- ½ tsp. vanilla
- Preheat oven to 325 degrees. Whisk the sugar and nutmeg into the flour. Add butter and vanilla. Use clean hands to work butter into the flour mixture until a smooth dough forms.
- Scoop 1 T. at a time and roll out into a (3-1/2" to 4") rope. Place onto an ungreased baking sheet and coil into a donut shape (1-3/4" to 2") wide. Press ends lightly together to seal ends. Adjust shape to be as round as possible, and neaten up hole in the middle if necessary. Bake for 17 to 19 minutes until lightly browned.
- Remove cookies from baking sheet onto a cooling rack. Allow to cool completely.
- Stir together icing ingredients until smooth. Spoon over each cookie and top with sprinkles. Allow to air dry on the rack.
