Christines Lemon Wreath Cookies Recipes

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CHRISTINE'S LEMON WREATH COOKIES



Christine's Lemon Wreath Cookies image

Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in Italian -- are the most popular. Balance is key: Lemon zest is added to the buttery base, and lemon juice enlivens the nonpareil-flecked glaze. "We serve a big pile, and they're gone by the end of the meal."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6 dozen

Number Of Ingredients 12

3 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
1 1/4 teaspoons coarse salt
2/3 cup granulated sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest
8 ounces (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
3 cups confectioners' sugar
7 to 8 tablespoons fresh lemon juice (from 4 lemons)
1/4 cup plus 2 tablespoons white nonpareils, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.
  • Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon juice. Reduce speed to low. Gradually add flour mixture, and beat until combined.
  • Scoop 1 tablespoon dough (or use a 1 1/8-inch ice cream scoop), and transfer to a lightly floured surface. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough. Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.
  • Make the glaze: Whisk together confectioners' sugar and lemon juice in a small bowl until smooth. Dip the top side of each cookie into glaze, letting excess drip off. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils. Let dry completely.

LEMON WREATH COOKIES



Lemon Wreath Cookies image

Bring some holiday cheer to the dessert table with these delicious Lemon Wreath Cookies! Flavored with JELL-O Lemon Flavor Instant Pudding and COUNTRY TIME Lemonade Flavor Drink Mix and decorated to look like wreaths, these lemon wreath cookies are sure to become a holiday favorite.

Provided by My Food and Family

Categories     Christmas Cookies

Time 1h56m

Yield 26 servings, 1 cookie each

Number Of Ingredients 10

1-1/2 cups flour
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 tsp. salt
1 cup butter, softened
1/2 cup granulated sugar
3 Tbsp. milk
2 Tbsp. COUNTRY TIME Lemonade Flavor Drink Mix
2 Tbsp. light corn syrup
2 cups powdered sugar
1/4 cup colored sugar

Steps:

  • Combine flour, dry pudding mix and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition.
  • Refrigerate 30 min.
  • Heat oven to 325°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into 26 rounds using 3-inch cookie cutter, then cut out center of each round with 1-inch round cutter, re-rolling scraps as necessary.
  • Place cutouts, 1/2 inch apart, on parchment-covered baking sheets.
  • Bake 13 to 16 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
  • Add milk to drink mix in medium bowl; stir until mix is dissolved. Add corn syrup and powdered sugar; beat with mixer until blended. Spread onto cookies; sprinkle with colored sugar. Let stand 15 min. or until frosting is firm.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.803 g

WREATH COOKIES



Wreath Cookies image

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

1 cup butter
½ cup brown sugar
2 egg yolks
2 cups all-purpose flour
2 egg whites
1 ½ cups finely chopped walnuts
½ cup raspberry jam

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

MEYER-LEMON SHORTBREAD WREATH COOKIES



Meyer-Lemon Shortbread Wreath Cookies image

Almost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 7h30m

Yield Makes about 20

Number Of Ingredients 11

2 sticks unsalted butter, room temperature
1 tablespoon packed finely grated Meyer-lemon zest, plus 2 tablespoons fresh juice (from 2 lemons)
3/4 cup confectioners' sugar
1 1/4 teaspoons kosher salt
2 cups unbleached all-purpose flour, plus more for dusting
60 sprigs (each about 1 inch long) fresh thyme or rosemary, or a combination
1 large egg white, beaten
Granulated sugar, for sprinkling
3/4 cup plus 2 tablespoons confectioners' sugar
3 tablespoons fresh Meyer-lemon juice
Small red, white, and green candies, such as nonpareils and pearls

Steps:

  • Cookies: Line 2 baking sheets with parchment. In the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, about 1 minute more. Reduce speed to low. Beat in lemon juice and salt, then flour, until combined. Divide dough in half, transfer each to plastic wrap, pat into disks, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
  • Preheat oven to 325 degrees. Working with one disk at a time, roll out dough on a lightly floured surface to a scant 1/4 inch thick. Stamp out rounds with a 3-inch cutter, preferably fluted. Transfer to prepared sheets, 1 inch apart. Use a 1- to 1 1/4-inch plain round cutter to stamp out centers of 3-inch rounds. Gather scraps; roll out again, stamping out more wreaths. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
  • Bake, rotating sheets and rack positions halfway through, until set and pale golden on bottoms, 20 to 25 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week before decorating.
  • Glaze and Decorations: Brush herbs with egg white; sprinkle with granulated sugar. Transfer to wire rack; let stand until stiff and dry, at least 1 hour or, loosely covered, up to 1 day. In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. One at a time, dip cookie tops in glaze; lift and tilt slightly for a few seconds, allowing excess to drip back into bowl. Transfer to wire rack; decorate with sugared herbs and candies. Let stand until set, about 2 hours. Store in an airtight container at room temperature, between sheets of parchment, up to 2 days.

CHRISTMAS CORNFLAKE WREATH COOKIES



Christmas Cornflake Wreath Cookies image

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

½ cup butter
4 cups miniature marshmallows
1 teaspoon green food coloring
½ teaspoon almond extract
½ teaspoon vanilla extract
4 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies

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

CALLAHAN CHRISTMAS WREATHS



Callahan Christmas Wreaths image

When my family asked for good old Norwegian wreath cookies, I studied several recipes for ideas, then added my own special touches. - Cassidy Callahan, Fitchburg, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 large eggs
2 teaspoons grated orange zest
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
Green food coloring
Red and green candied cherries

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, orange zest and extract. Gradually beat in flour. Divide dough in half; tint one portion green with food coloring., For each wreath, shape two 6-inch ropes using 2 teaspoons plain dough for one and 2 teaspoons green dough for the other. Place the two ropes side by side; press together lightly, then twist several times. Shape into a circle, pinching ends to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough., Cut candied cherries into small pieces and place on wreaths to decorate as desired, pressing lightly to adhere. Bake cookies 6-8 minutes or until set and bottoms are light brown., Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 26mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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