Christmas Carol Image
Wreath Cookies


2 cups butter, softened

3 cups confectioners' sugar

2 eggs

2 teaspoons vanilla extract

5 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cream of tartar


8 cups confectioners' sugar

1 cup shortening

2 teaspoons maple flavoring

1/2 to 2/3 cup 2% milk

1/4 to 1/2 teaspoon red food coloring

1/2 teaspoon green food coloring


In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Divide into four portions. Cover and refrigerate for 1-2 hours or until easy to handle.

On a lightly floured surface, roll out one portion to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets; cut out centers using a floured 1-in. round cookie cutter.

Bake at 375° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough.

For frosting, in a large bowl, combine the confectioners’ sugar, shortening, maple flavoring and enough milk to achieve piping consistency.

Place 3/4 cup frosting in a small bowl; tint with red food coloring. Tint remaining frosting green. Using a #13 star tip, pipe green frosting over cookies. With a #2 round tip and red frosting, pipe bows onto wreaths. Yield: 7 dozen.

To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.

From: http://www.tasteofhome.com

Charles E. Crutchfield III, M.D.
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1185 Town Centre Drive Suite 101
Eagan, MN 55123
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