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Christmas Shortbread Wreaths

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
    2 dozen (2 wreaths)

Ingredients

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

Directions

  • 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.
  • 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.
  • Cut wreath into 12 wedges. Separate wedges, leaving 1/8 in. between. Decorate outer and inner edges with sprinkles. Repeat with remaining dough.
  • Bake at 300° for 18-22 minutes or until lightly browned. Cool for 5 minutes.
  • Recut wreath into wedges. Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate.
Nutrition Facts
2 each: 178 calories, 11g fat (7g saturated fat), 31mg cholesterol, 116mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • 2124arizona
    Jun 23, 2017

    We love the flavor of these cookies. I have used Christmas cookies cutter to cut out these with the same delicious results

  • NancyS1955
    Nov 10, 2012

    Glad to find this recipe again! Lost it.

  • zinfandel
    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.

  • BakinGymnast
    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!

  • og7416
    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.

  • DeeinSask
    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.