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Wreath Cookies

 Wreath Cookies
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
48 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

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

2 of 2

Wreath Cookies (continued)

Directions (continued)

  • 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.