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Fluted Wreath Cookies

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    Martha Stewart Living, December 2010
    • Yield Makes about 3 dozen (yield varies depending on shapes)
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    Ingredients

    • 1 batch Vanilla Dough
    • Green fine sanding sugar, plus star cutout
    • Technique: Sugaring
    • Cookie cutters: 3/4-inch fluted round (overlap cutouts), and star aspic cutter

    Directions

    1. 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. Cut out desired shapes. Follow our Sugaring directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.

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