Green or red sanding sugar makes these festive wreath-shaped Christmas cookies sparkle.

Martha Stewart Living, December 2010

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Raymond Hom

Recipe Summary

Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 2 1/2-inch fluted round cutter, cut out rounds. Using a 3/4-inch fluted round cutter, cut out centers of cookies. Transfer wreaths and, if desired, fluted cutouts to parchment-lined baking sheets. Brush wreaths and fluted cutouts 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. If desired, affix fluted cutouts and candies to wreaths using a dot of glaze.

Variations

Try one of our cutout cookie variations: Stained-Glass Snowmen, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.

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Reviews

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