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
Featured In: 12 Wreath-Shaped Recipes for the Holidays
- 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 sweetened shredded coconut
- 6 to 8 drops green food coloring
- 1/4 cup red-hot candies
- 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.
Originally published as Wreath Cookies in Taste of Home Christmas Annual
Reviews for Wreath Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 6, 2011
"Has this recipe been tested? I started to make them, but noticed it did not call for baking powder or soda??"
Reviewed Dec. 17, 2010
"easy and a lot of fun. Have had lots of compliments."