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. —Jenni Sharp, Milwaukee, Wisconsin
Featured In: 12 Wreath-Shaped Recipes for the Holidays
VERIFIED BY Taste of Home Test Kitchen
- 1 cup butter, softened
- 1-1/2 cups sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 ounces white baking chocolate, melted and cooled slightly
- 4 cups all-purpose flour
- 3 cups sweetened shredded coconut
- 6 to 8 drops green food coloring
- 2 teaspoons plus 1/4 cup water, divided
- 2-1/2 cups confectioners' sugar
- Red Hots
- Preheat oven to 350°. Cream butter, sugar and salt until light and fluffy. Beat in eggs and vanilla. Beat in melted chocolate. Gradually beat in flour.
- On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped round cookie cutter. Cut out the centers using a floured 1-in. scalloped round cutter. Place wreath portions 1 in. apart on ungreased baking sheets.
- Bake until golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
- Place coconut in a resealable plastic bag; add food coloring and 2 teaspoons water. Seal bag and toss until coconut is tinted.
- Mix confectioners' sugar and remaining water. Spread over cookies. Sprinkle with coconut. Decorate with Red Hots. Yield: about 4 dozen.
Originally published as Wreath Cookies in Taste of Home Christmas Annual
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