Easy Cookie Wreaths Food

COOKIE WREATHS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 3 minutes; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minutes.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Divide among small bowls, and stir in food color(s) as desired. Dip top of each cookie wreath and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minutes. Store tightly covered.

NO-BAKE CHRISTMAS WREATH TREATS

Steps:

• Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint with green food coloring. Stir in cornflakes. , On a waxed paper-lined baking sheet, divide mixture into 8 portions. With buttered hands, working quickly, shape each portion into a 3-in. wreath. Decorate immediately with M&M's, pressing to adhere. Let stand until set.

CINNAMON COOKIE WREATHS

Steps:

• In bowl, beat butter with electric mixer 30 seconds.
• Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoons of cinnamon, ginger, and 1/8 teaspoons salt until combined.
• Beat in egg and vanilla until combined.
• Beat in flour.
• Divide dough in 1/2 and cover and chill about 1 hour or until easy to handle.
• Preheat oven to 350°F.
• Combine 2 TBS granulated sugar and remaining 1 tsp cinnamon.
• On lightly floured surface, roll half dough at a time to 1/4 inch thickness.
• Cut with 3 inch scalloped cookie cutter.
• Cut out centers with 1 inch scalloped cutter.
• Place cutouts on ungreased cookie sheet.
• Sprinkle with cinnamon sugar. (I added a little red and green sugar too).
• Press candy pieces into dough.
• Bake 10-12 minutes or until edges are firm and bottoms are lightly browned.
• Cool for about 2 minutes on cookie sheet, then transfer to wire rack to cool completely.
• Decorate with frosting if desired - I used store bought.

COOKIE WREATHS

Steps:

• Preheat oven to 375°F.
• In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms. Shape dough into 24 (1½-inch) balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minute or until edges begin to brown. Cool 3 min.; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minute.
• Microwave white vanilla baking chips uncovered on High about 2 min., in medium microwavable bowl, stirring every 30 seconds, until chips can be stirred smooth. Divide among small bowls, and stir in food color(s) as desired.
• Dip top of each cookie wreath and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minute Store tightly covered.

EASY COOKIE WREATHS

Steps:

• Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 1/4-inch-thick slices; place 3 inches apart on ungreased cookie sheet.
• With small (about 3/4-inch) cutter, cut out hole in center of each slice. Cut each cut-out hole in half, forming 2 small semicircles; place semicircles on dough ring to form bow. Repeat with remaining half of dough.
• Bake 7 to 10 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet and place on wire racks. Cool completely, about 15 minutes.
• Meanwhile, in small bowl, mix 3/4 cup of the frosting and enough green food color until desired green color. In another small bowl, mix remaining 1/2 cup frosting and enough red food color until desired pink color.
• Frost cooled wreaths with green frosting; frost bows with pink frosting. Decorate with small candies.

LINZER DOILY WREATHS

Steps:

• Whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt in a medium bowl. Set aside.
• Beat the butter, granulated sugar and orange zest together in on medium-high speed in a stand mixer fitted with a paddle attachment until light and fluffy. Add the egg and vanilla and mix on low until just combined. Add the dry ingredients and mix on low until fully combined. Divide the dough in half and wrap each piece in plastic and refrigerate for at least 2 hours and up to a day ahead.
• Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper or silicone baking mats.
• Lightly flour a clean work surface and roll out one half of the dough until it is roughly 1/4-inch thick. Place a clean woven cloth doily over top of the dough (or multiple doilies, if they are smaller) and gently press down with the rolling pin to adhere the doily to the dough. Roll out the dough with the doily until it is closer to 1/8-inch thick. Carefully peel off the doily, leaving behind an impression. If the dough sticks to the counter, use a bench scraper or large offset spatula to gently release it, keeping the impression of the doily intact.
• Cut out circles from the dough with a 2 1/2-inch fluted round cutter. Cut out the center of the circles with a 1-inch fluted round cutter to create wreath shapes. Use an offset spatula to transfer the wreaths to the prepared sheet pans, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Bake until golden brown around the very edges, 10 to 12 minutes.
• Gather the scraps and roll them out again and repeat imprinting the dough with the doily, refrigerating the dough if it gets too soft.
• Roll out the second half of the dough but do not imprint with the doily (this will be the bottom half of the cookie); punch out wreaths with the fluted cutters and continue to freeze and bake, rolling out the scraps again.
• Cool the cookies on the tray for 10 minutes before transferring to a rack to cool completely.
• Transfer the raspberry jam to a small piping bag and snip off the end. Pipe a ring of jam around each of the flat cookies, and then sandwich them with the textured cookies on top. Whisk together the confectioners' sugar, 3 tablespoons of water and 1 drop green gel food coloring. Adjust the color as desired. Use a pastry brush to spread the glaze over the tops of the cookies, then immediately place a red candy bow on each cookie. Let dry, about 30 minutes.

CHRISTMAS WREATHS

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.