Holiday Wreath Cookies Recipe

Holiday Wreath Cookies Recipe
Holiday Wreath Cookies Recipe photo by Taste of Home
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Holiday Wreath Cookies Recipe

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Time crunched cooks will cheer for these cute Christmas nibbles from out Test Kitchen staff. They dipped store bought butter cookies into a bright green glaze, then added decorated candies to form festive wreaths.
MAKES:
42 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
42 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup plus 2 tablespoons confectioners' sugar, divided
  • 2 tablespoons light corn syrup
  • 1 to 2 tablespoons water
  • Red and green gel food coloring
  • 1 package (16 ounces) cutout butter cookies
  • Snowflake sprinkles and red decorating candies

Directions

In a small bowl, combine 1 cup confectioners' sugar, corn syrup and enough water to achieve a smooth consistency. Remove 2 tablespoons glaze to another bowl; tint red. Cover and set aside.
Tint remaining glaze green. Dip tops of half of the cookies in green glaze. (Save remaining cookies for another use.) Decorate with sprinkles and candies.
Stir enough remaining confectioners' sugar into the red glaze to achieve piping consistency. Using a #3 round pastry tip, pipe small bows and ribbons onto cookies. Serve immediately or let stand until set. Yield: about 3-1/2 dozen.
Editor’s Note: This recipe was tested with Salerno butter cookies.
Originally published as Holiday Wreath Cookies in Quick Cooking November/December 2004, p6

  • 1 cup plus 2 tablespoons confectioners' sugar, divided
  • 2 tablespoons light corn syrup
  • 1 to 2 tablespoons water
  • Red and green gel food coloring
  • 1 package (16 ounces) cutout butter cookies
  • Snowflake sprinkles and red decorating candies
  1. In a small bowl, combine 1 cup confectioners' sugar, corn syrup and enough water to achieve a smooth consistency. Remove 2 tablespoons glaze to another bowl; tint red. Cover and set aside.
  2. Tint remaining glaze green. Dip tops of half of the cookies in green glaze. (Save remaining cookies for another use.) Decorate with sprinkles and candies.
  3. Stir enough remaining confectioners' sugar into the red glaze to achieve piping consistency. Using a #3 round pastry tip, pipe small bows and ribbons onto cookies. Serve immediately or let stand until set. Yield: about 3-1/2 dozen.
Editor’s Note: This recipe was tested with Salerno butter cookies.
Originally published as Holiday Wreath Cookies in Quick Cooking November/December 2004, p6

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