Christmas Wreath Cookies Recipe
- 2 cups butter, softened
- 3 cups confectioners' sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 8 cups confectioners' sugar
- 1 cup shortening
- 2 teaspoons maple flavoring
- 1/2 to 2/3 cup 2% milk
- 1/4 to 1/2 teaspoon red food coloring
- 1/2 teaspoon green food coloring
- 1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Divide into four portions. Cover and refrigerate for 1-2 hours or until easy to handle.
- 2. On a lightly floured surface, roll out one portion to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets; cut out centers using a floured 1-in. round cookie cutter.
- 3. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough.
- 4. For frosting, in a large bowl, combine the confectioners’ sugar, shortening, maple flavoring and enough milk to achieve piping consistency.
- 5. Place 3/4 cup frosting in a small bowl; tint with red food coloring. Tint remaining frosting green. Using a #13 star tip, pipe green frosting over cookies. With a #2 round tip and red frosting, pipe bows onto wreaths. Yield: 7 dozen.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.
1 each: 151 calories, 7g fat (3g saturated fat), 17mg cholesterol, 63mg sodium, 21g carbohydrate (15g sugars, 0 fiber), 1g protein.
Reviews for Christmas Wreath Cookies
"Made these however they were so nice in the oven but once out they sagged. How can I stop that from happening otherwise amazing cookies."