Natalie's Christmas Wreath Cookies
Submitted by Natalie Vargas
Ingredients
2 sticks of salted butter, room temp
1/4 cup of granulated sugar
1/4 cup of light brown sugar
2 tsp. of lemon zest
1 tbsp. of vanilla extract
2 1/2 cups of flour
1/2 tsp. of salt
1/4 tsp. of ground cinnamon
1/2 tsp of ground ginger
1/8 tsp. of ground cardamom
Glaze and toppings
2 cups of powdered sugar
1 tbsp. of vanilla extract
Rosemary sprigs
Red cinnamon imperials (Betty Crocker - near sprinkles)
Granulated sugar
Directions
In a large mixing bowl, cream together the butter, sugar, brown sugar, lemon zest, and vanilla until light and fluffy, about 3-5 minutes
Add the flour, salt, ginger, cinnamon, and cardamom
Beat until combined, and the dough begins to form a ball—if dough is crumbly, add 1-2 tbsp. of milk or water
Roll out the dough on counter between 2 sheets of lightly floured parchment to 1/4 inch thickness (use enough flour or dough will stick)
Cut out cookies using a circle cookie cutter or rim of a glass/cup
Using a 1 inch cookie cutter (sometimes I just use a cap from something on hand), cut out the center of cookies—note should look like a little wreath
Transfer cookies carefully to parchment-lined baking sheet and cover with plastic wrap, then place in freezer
Freeze until firm, about 10-20 minutes. Meanwhile, roll out leftover scraps and repeat
Preheat oven to 350 degrees
Bake the cookies on middle rack for 12-14 minutes or until lightly golden
Cool on baking sheet for 5 minutes and then transfer to cooling rack
Line baking sheet again with parchment paper
Gently run rosemary sprigs under a little water to dampen, and place on prepared baking sheet
Sprinkle rosemary with granulated sugar on all sides, making sure it’s generously coated in sugar (to look like Christmas greens with snow)
Allow to dry for about 1 hour (can make in advance of starting cookies)
For glaze, in a medium bowl, beat together the powdered sugar, vanilla, and water (1 tbsp. at a time), until drizzly
Once cooled, dip the top side of cookies into the glaze carefully, letting excess drip off, then transfer to wire rack
Take a couple little sprigs of “snowy” rosemary and place on wreath as desired while glaze is still wet, then add a couple red dots on top (make it look like pieces of holly)
Let glaze dry and enjoy