Post by Loupy on Dec 11, 2012 11:10:25 GMT -7
Christmas Wreath Cookies
www.tasteofhome.com/
Originally published as Christmas Wreath Cookies in Taste of Home Christmas Annual
Photo via Pinterest
These festive Christmas wreaths add a special holiday touch to a tray of sweets.
The maple-flavored frosting is wonderful on these cutout sugar cookies.
—Kate, Dubuque, Iowa
Prep: 1 hour + chilling
Bake: 10 min./batch + cooling
Yield: 84 Servings
Ingredients
2 cups butter, softened
3 cups confectioners' sugar
2 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
FROSTING:
8 cups confectioners' sugar
1 cup shortening
2 teaspoons maple flavoring
1/2 to 2/3 cup 2% milk
1/2 teaspoon green food coloring
1/4 to 1/2 teaspoon red food coloring
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.
Divide into four portions.
Cover and refrigerate for 1-2 hours or until easy to handle.
On a lightly floured surface, roll out one portion to 1/4-in. thickness.
Cut with a floured 2-1/2-in. round cookie cutter.
Place 1 in. apart on parchment paper-lined baking sheets; cut out centers using a floured 1-in. round cookie cutter.
Bake at 375° for 8-10 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough.
For frosting, in a large bowl, combine the confectioners’ sugar, shortening, maple flavoring and enough milk to achieve piping consistency.
Place 3/4 cup frosting in a small bowl; tint with red food coloring.
Tint remaining frosting green. Using a #13 star tip, pipe green frosting over cookies.
With a #2 round tip and red frosting, pipe bows onto wreaths.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.
Nutritional Facts
1 cookie equals
151 calories
7 g fat
3 g saturated fat
17 mg cholesterol
63 mg sodium
21 g carbohydrate
trace fiber
1 g protein
© Reiman Media Group, LLC., 2012
www.tasteofhome.com/
Originally published as Christmas Wreath Cookies in Taste of Home Christmas Annual
Photo via Pinterest
These festive Christmas wreaths add a special holiday touch to a tray of sweets.
The maple-flavored frosting is wonderful on these cutout sugar cookies.
—Kate, Dubuque, Iowa
Prep: 1 hour + chilling
Bake: 10 min./batch + cooling
Yield: 84 Servings
Ingredients
2 cups butter, softened
3 cups confectioners' sugar
2 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
FROSTING:
8 cups confectioners' sugar
1 cup shortening
2 teaspoons maple flavoring
1/2 to 2/3 cup 2% milk
1/2 teaspoon green food coloring
1/4 to 1/2 teaspoon red food coloring
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.
Divide into four portions.
Cover and refrigerate for 1-2 hours or until easy to handle.
On a lightly floured surface, roll out one portion to 1/4-in. thickness.
Cut with a floured 2-1/2-in. round cookie cutter.
Place 1 in. apart on parchment paper-lined baking sheets; cut out centers using a floured 1-in. round cookie cutter.
Bake at 375° for 8-10 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough.
For frosting, in a large bowl, combine the confectioners’ sugar, shortening, maple flavoring and enough milk to achieve piping consistency.
Place 3/4 cup frosting in a small bowl; tint with red food coloring.
Tint remaining frosting green. Using a #13 star tip, pipe green frosting over cookies.
With a #2 round tip and red frosting, pipe bows onto wreaths.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.
Nutritional Facts
1 cookie equals
151 calories
7 g fat
3 g saturated fat
17 mg cholesterol
63 mg sodium
21 g carbohydrate
trace fiber
1 g protein
© Reiman Media Group, LLC., 2012