Christmas Shortbread Wreaths Recipes

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CHRISTMAS WREATHS



Christmas Wreaths image

These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable.

Provided by CANADAKATE

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 30m

Yield 18

Number Of Ingredients 6

½ cup butter
30 large marshmallows
1 ½ teaspoons green food coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
2 tablespoons cinnamon red hot candies

Steps:

  • Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
  • Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 16.7 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 8.5 g

CHRISTMAS SHORTBREAD WREATHS



Christmas Shortbread Wreaths image

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

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar
3/4 cup butter, softened
Red and green sprinkles

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.

OATMEAL SHORTBREAD WREATHS



Oatmeal Shortbread Wreaths image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield About 24 wreaths

Number Of Ingredients 9

3/4 cup old-fashioned rolled oats
1 1/4 cups all-purpose flour, plus more for dusting
2/3 cup packed dark brown sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg yolk
1/4 cup pure maple syrup
1 cup freeze-dried raspberries, crushed
White sanding sugar, for decorating

Steps:

  • Pulse the oats in a food processor until finely ground. Add the flour, brown sugar and salt and pulse. Add the butter and egg yolk and process until the dough comes together and no streaks of butter remain. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, about 3 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature about 5 minutes to soften slightly. Working with one piece at a time, roll out the dough on a lightly floured sheet of parchment paper until 1/4 inch thick; dust with more flour. (If the dough becomes too soft, refrigerate 15 minutes.) Cut out cookies with a 2 1/2-inch round cutter (preferably fluted), then cut out the centers with a 3/4-inch round cutter. Arrange the wreaths 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies.
  • Bake, switching the pans halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool 5 minutes on the pans. Lightly brush the tops with the maple syrup, then immediately sprinkle with the crushed raspberries and sanding sugar. Transfer to a rack to cool completely.

CHRISTMAS WREATH SUGAR COOKIES



Christmas Wreath Sugar Cookies image

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

1/2 cup butter, softened
1/4 cup sour cream
3/4 cup granulated sugar
1 egg
2 tablespoons grated lime peel
1 tablespoon lime juice
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar
2 to 3 tablespoons lime juice
Betty Crocker™ colored sugars, if desired
White candy sprinkles or Betty Crocker™ colored sprinkles, if desired

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

HOLIDAY WREATH



Holiday Wreath image

My mom gave me this recipe. I look forward to crafting and sharing the wreath every Christmas. It's crisp and chewy, and a real eye-catcher on the table.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10-12 servings.

Number Of Ingredients 7

30 large marshmallows
1/2 cup butter, cubed
1 tablespoon vanilla extract
20 to 22 drops green food coloring
3-1/2 cups cornflakes
Red-hot candies
Red shoestring licorice and one red Dot candy, optional

Steps:

  • In a heavy saucepan, combine marshmallows, butter, vanilla and food coloring; cook and stir over low heat until smooth. Remove from the hat; add cornflakes and mix well. Drop by spoonfuls onto greased foil, forming a 9-in. wreath. Decorate with red-hots. If desired, form a bow with licorice and place on wreath; add Dot on top of bow.

Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 145mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD WREATH



Gingerbread wreath image

Turn delicately spiced, iced biscuits into an edible Christmas decoration - a gorgeous gift to give to someone special over the festive season

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 12

175g dark muscovado sugar
85g golden syrup
100g slightly salted butter
350g plain flour , plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg , beaten
blue food colouring paste (optional)
500g fondant icing sugar
silver edible glitter (optional)
ribbon and cellophane (if giving as a gift)

Steps:

  • Put the sugar, golden syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring until well combined. Set aside to cool for 10 mins.
  • Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth and streak-free. The dough will feel a little soft now, but will firm up once cooled. Wrap the dough in cling film and chill for at least 30 mins.
  • Remove the dough from the fridge and and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
  • Cut off half the dough and keep the rest wrapped in cling film. Roll out the dough to the thickness of a £1 coin, then use a plate or the base of a cake tin as a template to cut out a 20cm circle. Transfer to one of the baking trays, then use a 7cm cutter to stamp out and remove a circle in the middle. Roll out the remaining dough and cut out a variety of other shapes to decorate the wreath (you'll need about 20-25 pieces - we used stars and angels) and arrange these over the trays too.
  • Bake the biscuits for 10-12 mins, swapping the trays over halfway through cooking. Stamp a hole in the top of the ring using a small cutter, or the end of a piping nozzle, as soon as it comes out the oven - you can tie a pretty ribbon through this later. Leave to cool on the trays, then transfer to a wire rack to cool completely.
  • Mix the icing sugar with enough water to make a thick icing. Transfer to a piping bag fitted with a small nozzle, then decorate the biscuits as you wish, using a little edible glitter, if you like. We flooded some of the biscuits with pale blue icing (see tip) and piped white details on the others. Leave the icing to dry for 1-2 hrs, then use a little more icing to stick the biscuits to the wreath. Thread a ribbon through the hole and wrap up in cellophane, if giving as a gift (the ribbon is just for show and may not support a hung wreath). Will keep for 2 weeks.

Nutrition Facts : Calories 330 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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 WREATHS



Christmas Wreaths image

I've been making these for years; recipe out of my personal files, received from a friend. Easy to fix, attractive and good tasting.

Provided by Ingrid

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 6

1 ¼ cups butter
¾ cup confectioners' sugar
2 ½ cups all-purpose flour
¾ teaspoon peppermint extract
3 drops red food coloring
3 drops green food coloring

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream together the butter or margarine, confectioner's sugar, flour and peppermint extract. Mix well.
  • Separate dough into two equal parts, put into separate bowls and tint with food-coloring. Roll dough into SMALL balls, approximately 1/2 tsp per cookie. Place six balls in a circle, alternating colors onto cookie sheet.
  • Bake for 8 minutes. NOTE: I guess you could omit peppermint flavoring or substitute it, but we like peppermint, so I have not tried variations or substitutions .

Nutrition Facts : Calories 196.1 calories, Carbohydrate 18.2 g, Cholesterol 33.9 mg, Fat 13 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 8.1 g, Sodium 91.2 mg, Sugar 5 g

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