Christmas Shortbread Wreaths Recipes
MEYER-LEMON SHORTBREAD WREATH COOKIES
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
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 SHORTBREAD WREATHS
I adapted this recipe from plain shortbread to use for a cookie exchange. The wreaths are big sellers at bake sales. Since they're so quick and easy to prepare. I'm happy to share them at the holidays with teachers, friends and neighbors. - Donna Gendre, Stettler, Alberta
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen (2 wreaths).
Number Of Ingredients 5
Steps:
- In a bowl, combine the flour, cornstarch and sugar. Blend in butter with a wooden spoon until dough is smooth. Form into two balls. Chill for 30 minutes or until firm. , On a floured surface, roll one ball into a 9-in. circle; transfer to a greased baking sheet. Cut out center with a small round cookie cutter. If desired, scallop outer and inner edges of wreath with the edge of a cookie cutter or a knife. , Cut wreath into 12 wedges. Separate wedges, leaving 1/8 in. between. Decorate outer and inner edges with sprinkles. Repeat with remaining dough. , Bake at 300° for 18-22 minutes or until lightly browned. Cool for 5 minutes. , Recut wreath into wedges. Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate.
Nutrition Facts : Calories 178 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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