Wreath Cookies Recipe

Wreath Cookies Recipe photo by Taste of Home

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It's easy to enhance crisp sugar cookies with white chocolate, coconut and red-hots. The wreath shape of these treats is so fun and festive.—Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Wreath Cookies Recipe

Prep: 30 min. Bake: 10 min./batch + cooling

Yield: 48 Servings

30 10 40

Ingredients

1 cup butter, softened
1-1/2 cups sugar
6 ounces white baking chocolate, melted
2 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2-1/2 cups confectioners' sugar
1/4 cup plus 2 teaspoons water, divided
3 cups flaked coconut
6 to 8 drops green food coloring
1/4 cup red-hot candies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.

Nutritional Facts 1 cookie equals 177 calories, 7 g fat (5 g saturated fat), 20 mg cholesterol, 74 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Wreath Cookies in Taste of Home Christmas Annual Annual 2009