Fluted Wreath Cookies

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.