CHRISTMAS WREATH SUGAR COOKIES
Relish these citrusy Christmas wreath cookies decorated with sprinkles - tasty dessert that can be stored for holiday treats.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 30
Number Of Ingredients 14
Steps:
- In large bowl, beat butter, sour cream and granulated sugar with electric mixer on medium speed until creamy. Add egg, lime peel, lime juice and vanilla; beat until smooth. On low speed, beat in flour, baking soda and salt until dough forms. Gather dough into ball; divide in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour.
- Heat oven to 375°F. Place pastry cloth on work surface; sprinkle with flour. With floured cloth-covered rolling pin, roll 1 disk of dough 1/8 inch thick. Cut with floured 3-inch fluted cutter. With 1-inch scalloped or fluted canapé cutter, cut out center of each circle. On ungreased cookie sheet, place wreath cutouts 1 inch apart. Cut each small cutout in half; brush backs of small cutouts with water and place on wreaths for bows. Repeat with second disk of dough.
- Bake 6 to 8 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.
- In small bowl, mix powdered sugar and 2 tablespoons of the lime juice with wire whisk. Stir in remaining 1 tablespoon lime juice, 1 teaspoon at a time, until glaze is thin. Working with a few cookies at a time, brush glaze over cookies and immediately decorate with sugars and sprinkles as desired. Let stand until set. Store in layers with waxed paper between.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
CHRISTMAS CORNFLAKE WREATH COOKIES
These cookies look like little Christmas Wreaths and are great fun for the kids to help with. Very Easy. People always look at these suspiciously, but once they try them, they can't get enough. Recipe may be halved.
Provided by Sharon P.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
- Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
- Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 9.3 g
WREATH COOKIES
These are festive holiday cookies that have been our family's favorite for over twenty years!!
Provided by GR8PINKLADY
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 16.6 g, Cholesterol 37.4 mg, Fat 12.9 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 61 mg, Sugar 7.4 g
SUGARED WREATH COOKIES
Green or red sanding sugar makes these festive wreath-shaped Christmas cookies sparkle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
- Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
- Using a 2 1/2-inch fluted round cutter, cut out rounds. Using a 3/4-inch fluted round cutter, cut out centers of cookies. Transfer wreaths and, if desired, fluted cutouts to parchment-lined baking sheets. Brush wreaths and fluted cutouts with water, and sprinkle generously with sanding sugar. Refrigerate until firm, about 30 minutes.
- Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely. If desired, affix fluted cutouts and candies to wreaths using a dot of glaze.
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