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Christmas Shortbread Wreaths Recipe
Christmas Shortbread Wreaths Recipe photo by Taste of Home

Christmas Shortbread Wreaths Recipe

Publisher Photo
I adapted this recipe from plain shortbread to use for a cookie exchange. The wreaths are big sellers at bake sales. Since they're so quick and easy to prepare. I'm happy to share them at the holidays with teachers, friends and neighbors. — Donna Gendre, Stettler, Alberta
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup confectioners' sugar
  • 3/4 cup butter, softened
  • Red and green sprinkles

Nutritional Facts

1 serving (2 each) equals 178 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 116 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a bowl, combine the flour, cornstarch and sugar. Blend in butter with a wooden spoon until dough is smooth. Form into two balls. Chill for 30 minutes or until firm.
  2. On a floured surface, roll one ball into a 9-in. circle; transfer to a greased baking sheet. Cut out center with a small round cookie cutter. If desired, scallop outer and inner edges of wreath with the edge of a cookie cutter or a knife.
  3. Cut wreath into 12 wedges. Separate wedges, leaving 1/8 in. between. Decorate outer and inner edges with sprinkles. Repeat with remaining dough.
  4. Bake at 300° for 18-22 minutes or until lightly browned. Cool for 5 minutes.
  5. Recut wreath into wedges. Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate. Yield: 2 dozen (2 wreaths).
Originally published as Christmas Shortbread Wreaths in Taste of Home December/January 1997, p25

Nutritional Facts

1 serving (2 each) equals 178 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 116 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Reviews for Christmas Shortbread Wreaths

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 10, 2012

"Glad to find this recipe again! Lost it."

MY REVIEW
Reviewed Jul. 2, 2012

"Made it into a sunflower for summer. Brown center and yellow petals. Cut out cookie same as for wreath but kept the center for center of flower."

MY REVIEW
Reviewed Dec. 29, 2011

"Dough was very sticky; had to add more powdered sugar and flour. Make sure the surface that you roll it out on is powdered really well, or they stick a lot. Also, I would chill them longer than a half hour. Once they are workable, they really do look nice though. Make sure you space the pieces just so they're not touching, so that when they bake they connect. It looks better when you just cut them out again after baking. Also, don't wait until they're completely cool to cut them, just give them a minute or two to set. Overall these are very pretty though, and they taste good too!"

MY REVIEW
Reviewed Dec. 11, 2010

"I've made this cookie several years in a row when it first appeared in the TOH magazine. Somehow I lost it and am so glad to find it here. Great presentation and makes two so one to share and one to keep."

MY REVIEW
Reviewed Sep. 14, 2009

"I tried this recipe when it first came out on the cover of one of the Christmas issues a few years ago.  I love how it looks, but I failed miserably putting it together.  I remember when I cut out the wedges, the lifter pulled the dough, and I had a hard time getting them transferred to the cookie sheet off the lifter, so the shapes were deformed.  How can you get them to transfer to a cookie sheet without messing up the shape?  Would it be easier to put a piece of parchment on the sheet and roll out the dough there, cut the shapes and pull off the excess dough?  Also, my sprinkles melted during cooking, so the colours bled into the dough.  It was awful.  Any suggestions on how to make this wreath look perfect?  I would try it again if I was sure I would be successful."

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