Wreath Cookie Press Cookies Recipes

COOKIE-PRESS COOKIES

Steps:

• Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
• Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
• Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.

WREATH COOKIES

Steps:

• Preheat oven to 350°. Cream butter, sugar and salt until light and fluffy. Beat in eggs and vanilla. Beat in melted chocolate. Gradually beat in flour., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped round cookie cutter. Cut out the centers using a floured 1-in. scalloped round cutter. Place wreath portions 1 in. apart on ungreased baking sheets., Bake until golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Place coconut in a resealable plastic bag; add food coloring and 2 teaspoons water. Seal bag and toss until coconut is tinted., Mix confectioners' sugar and remaining water. Spread over cookies. Sprinkle with coconut. Decorate with Red Hots.

WREATH COOKIES

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.

TIE-DYE WREATH SPRITZ COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
• Remove a quarter of the dough (about 1/2 cup) to a flour-dusted surface and reserve. Add the sprinkles to the dough left in the mixer and mix on low until just combined. Remove the dough to a flour-dusted surface and gently fold until it comes together.
• Add the reserved dough back to the mixer bowl and add enough green gel food coloring to color it a vibrant green like a wreath, about 6 drops. Mix on low until the dough is completely green. Remove to a flour-dusted surface and fold with your hands until it comes together.
• Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
• Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

CHRISTMAS CORNFLAKE WREATH COOKIES

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.

FLUTED WREATH COOKIES

Steps:

• Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
• Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
• Using a 3/4-inch fluted round, cut out rounds. Overlap cutouts to form wreaths. Using a star aspic cutter, cut out stars. Transfer wreaths and stars to parchment-lined baking sheets. Brush wreaths and stars with water, and sprinkle generously with sanding sugar. Refrigerate until firm, about 30 minutes.
• Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely. Affix stars to wreaths using a dot of vanilla or citrus glaze.

SPRITZ WREATHS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour and baking powder; gradually add to creamed mixture., Using a cookie press fitted with a wreath-shaped disk, press dough onto ungreased baking sheets. Decorate with cherries. Bake at 375° for 8-10 minutes or until set. Remove to wire racks.

COOKIE WREATHS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 3 minutes; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minutes.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Divide among small bowls, and stir in food color(s) as desired. Dip top of each cookie wreath and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minutes. Store tightly covered.

CREAM CHEESE WREATH COOKIES

Steps:

• In a mixer beat the butter until smooth.
• Add the cream cheese, sugar, egg yolks, and vanilla until smooth blending each ingredient before adding the next.
• If you are going to add color to the dough this is the stage to do it. Mix in your coloring to the desired tone.
• Add Flour and salt to the mixture.
• Line a baking sheet with parchment paper or grease the sheets (whichever you prefer).
• Place dough into a cookie press and if using a star pattern, press out approximately 3-4 inches of dough.
• Form the strings into circles and decorate with sprinkles and candied cherries.
• Place decorated cookies in a 400 degree oven for 7-8 minutes.

HOLIDAY WREATHS WITH CHERRIES SPRITZ COOKIES FOR COOKIE PRESS

Steps:

• With an electric mixer (can be done by hand, but it's a lot of work!), cream butter & cream cheese until light.
• Add the granulated sugar to butter blend and beat until light and fluffy.
• Beat in egg yolk, vanilla, and almond extract.
• In a separate large mixing bowl, combine dry ingredients (flour, baking powder and salt).
• Gradually blend in flour with creamed butter mixture.
• Chill dough for minimum 4 hours.
• After dough is chilled, preheat oven to 350°F.
• Add chilled dough to cookie press, use wreath shaping disc.
• Press cookies onto lightly greased cookie sheet or baking stone (baking stone recommended).
• Sprinkle green decorator sugar (granulated) over cookies.
• Add 1 cherry in middle of each wreath.
• Bake for 12 to 15 minutes, or until slightly browned. Do not over bake
• Let cool on wire cooling rack before serving.

STAINED GLASS WREATH COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
• Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
• Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
• Bake in oven 8 to 10 minutes.
• Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
• When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
• Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.
• Repeat with remaining cookies.
• You can eat your cookies or hang them as ornaments on a Christmas tree or in a window.

COOKIE-PRESS CHRISTMAS WREATH CREAM CHEESE COOKIES

Steps:

• Preheat oven to 375 degrees. Cream the cheese in the mixer, then add sugar, then butter. Add vanilla and food coloring. Gradually blend in flour. Fill cookie press. Use a 1/2" star mold. Squeeze and rotate at the same time. Form wreaths on ungreased cookie sheet. Gently push ends together. Bake for about 8 minutes or until first tinge of brown on an edge. Remove or loosen at once. Use red buttercream icing to add a bow and make three berry dots in three locations on the wreaths.

SPRITZ CHRISTMAS WREATH COOKIES

Steps:

• Preheat the oven to 350°F. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.

SPRITZ WREATHS

Steps:

• Preheat oven to 350°F.
• Pack dough into a cookie press fitted with wreath disk and press about 1 inch apart onto cool ungreased baking sheets. Brush cookies lightly with egg-white wash and sprinkle with decorating sugar. Arrange cherry slivers to form bow shapes.
• Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on sheets 2 minutes and transfer to racks to cool completely. (Cookies will stick to sheets if cooled too long on them.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.