Lime Butter Cookie Wreaths |
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Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Found this in the Womans Day Holiday Magazine and it looks so cute I've got to try this for Christmas. Though it shows how to make the wreaths by hand, my guess is that if you have a cookie press could do the same thing with the wreath design. These should look so pretty on a holiday cookie tray. This looks like a lot of work, but hey - the holidays only come once a year right!! When decorating you can use a thin red or green ribbon to tie a bow on top if you really want to be fancy, which is what they did in the magazine Ingredients:
1/2 cup unsalted butter, softened |
1 cup confectioners' sugar |
1 large egg, plus one yolk |
1 1/2 teaspoons lime zest |
1 tablespoon lime juice |
5 drops green food coloring |
1/4 teaspoon salt |
2 1/4 cups all-purpose flour |
1 cup confectioners' sugar |
2 tablespoons lime juice |
1/2 teaspoon light corn syrup |
1 drop liquid green food coloring |
nonpareils, red and white |
Directions:
1. Dough:.
2. Beat butter, sugar, egg, yolk, lime zest and juice, food color and salt in large bowl with mixer on medium speed until creamy.
3. On low, beat in flour until blended.
4. Divide dough in half; wrap in plastic and refrigerate 30 minutes.
5. Heat oven to 350, line a baking sheet with parchment paper, nonstick foil or reusuable nonstick liners.
6. Working with half the dough at a time, roll rounded tsps dough into balls; chill until form, about 15 minutes.
7. Roll each ball into a 7 inch rope.
8. Gently twist 2 ropes together and shape into a wreath, attaching ends together.
9. Place 1 inch apart on prepared baking sheet.
10. Bake 12 minutes or until edges are lightly browned.
11. Cool on baking sheet 3 minutes.
12. Remove to wire racks to cool completly.
13. Repeat with remaining dough.
14. Glaze and Decorations:.
15. Whisk glaze ingredients until smooth (thin with a little extra water to create a dip-able glaze if needed) Working with one cookie at a time, dip the face of cookie lightly into glaze, letting excess drip back into bowl. Place on a wire rack; immediately sprinkle with nonpareils.
16. Repeat with remaining cookies.
17. Let stand until glaze hardens.
18. Tie a small bow around each wreath with red or green ribbon if desired.
19. STORAGE TIP: Store airtight at cool room temperature with wax paper between layers up to 3 weeks or freeze up to 2 months.
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