Sugared Wreath Cookies Food

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EMBELLISHED WREATH COOKIES



Embellished Wreath Cookies image

Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger, and chopped pistachios.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 16

2 cups unbleached all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg, room temperature
Finely grated zest of 1 orange (about 1 tablespoon)
2 tablespoons brandy
2 cups confectioners' sugar, sifted, plus more if needed
1 large egg white
1 to 2 teaspoons fresh lemon juice
Candied ginger, finely chopped
Candied citrus, finely chopped
Pistachios (preferably Sicilian), finely chopped
Sugared edible flowers, such as rose petals and violets

Steps:

  • Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and vanilla on medium-high speed until light and fluffy. Beat in egg, orange zest, and brandy until well combined. Add dry ingredients and mix on low speed until just combined. On a lightly floured surface, shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to a scant 1/4 inch thick. Cut out shapes using a 3 1/2-inch fluted round. Use a 1-inch round cutter to cut out centers of cookies. Reroll scraps once (you should have about 16 cookies). Transfer both wreaths and cookie centers to prepared sheets, spaced about 1 inch apart. Refrigerate until firm, at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
  • Glaze: Whisk together confectioners' sugar, egg white, and 1 teaspoon lemon juice until smooth. If necessary, add remaining 1 teaspoon lemon juice to reach desired consistency. Glaze should be opaque but not too thick as to run down the edges of the cookie once dipped. If not using immediately, glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator up to 3 days. Bring to room temperature before using.
  • Working with one cookie at a time, dip cookie top-side down in glaze to coat surface, allowing excess glaze to drip back into bowl. If glaze runs down sides of cookie and is too transparent, add more confectioners' sugar, 1 tablespoon at a time. If glaze is too thick, add water, 1 teaspoon at a time. Transfer glazed cookies to a wire rack or baking sheet. Working quickly before glaze sets, decorate cookies with toppings, if desired. Let stand at room temperature until completely dry, at least 2 hours. Cookies can be stored in an airtight container at room temperature overnight.

WREATH COOKIES



Wreath Cookies image

These are festive holiday cookies that have been our family's favorite for over twenty years!!

Provided by GR8PINKLADY

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 2h

Yield 24

Number Of Ingredients 7

1 cup butter
½ cup brown sugar
2 egg yolks
2 cups all-purpose flour
2 egg whites
1 ½ cups finely chopped walnuts
½ cup raspberry jam

Steps:

  • In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
  • Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 16.6 g, Cholesterol 37.4 mg, Fat 12.9 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 61 mg, Sugar 7.4 g

SUGARED WREATH COOKIES



Sugared Wreath Cookies image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 6

1 batch Basic Vanilla Cookie Dough
Gel food color, optional
Unbleached all-purpose flour, for dusting
Green or red fine sanding sugar
Small red candies, for decorating (optional)
Vanilla and Citrus Glazes, for decorating (optional)

Steps:

  • 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 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.

CINNAMON ROLL WREATH



Cinnamon Roll Wreath image

At your holiday brunch, tell guests to have fun with this pull-apart treat and enjoy with coffee or tea.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup whole milk
One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar
3/4 teaspoon fine salt
1/2 teaspoon freshly grated nutmeg
2 3/4 to 3 cups all-purpose flour, plus more for dusting (see Cook's Note)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
Nonstick cooking spray, for spraying the bowl and plastic wrap
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1 cup confectioners' sugar, plus more if needed
2 tablespoons milk
2 teaspoons lemon juice
Candied cherries and fresh mint leaves, for serving

Steps:

  • For the dough: Warm 1/2 cup water and the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle in the yeast and then a pinch of granulated sugar. Set aside undisturbed until foamy, about 5 minutes.
  • Whisk together the salt, nutmeg, 2 3/4 cups of the flour and the remaining granulated sugar in a large bowl.
  • Beat together the melted butter, vanilla and egg yolk in a stand mixer fitted with a whisk attachment on medium high until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
  • Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. (The dough can also be tightly wrapped and refrigerated overnight. Let it come to room temperature before proceeding with the recipe.)
  • For the filling: Combine the butter, granulated sugar, flour and cinnamon in a food processor and pulse until crumbly. Set aside.
  • On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Sprinkle the butter mixture over the dough, leaving a 1-inch border along the top edge. Tightly roll the dough into an 18-inch log. Pinch to seal at the seam and then put on the counter seam-side down. Form the log into a circle, pinching the ends together. Squeeze and roll the dough if needed so it is an even width throughout.
  • Transfer the log to a parchment lined-baking sheet. Cut 16 slits across the log, about 1 inch apart; each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut "tabs" out so that the pinwheels of filling are facing up. Continue turning the "tabs" out and bending the log until you have a ring. Butt the ends up against each other. Loosely cover the wreath with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
  • Preheat the oven to 350 degrees F. Bake until the wreath is golden brown and puffed, 20 to 25 minutes. Let cool on a rack until just warm, about 10 minutes.
  • For the glaze: Whisk the confectioners' sugar, milk and lemon juice in a medium bowl to make a thick but pourable glaze, adding a little more confectioners' sugar if needed to get the right consistency. Drizzle over the wreath and let harden before serving. To serve, decorate with candied cherries and mint leaves to resemble holly sprigs.

CHRISTMAS WREATH COOKIES



Christmas Wreath Cookies image

Five ingredients and 15 minutes are all that you need to make these no-bake Christmas Wreath Cookies. Grad the kids, because they'll love making these cornflake wreath cookies with you.

Provided by Jillian

Categories     Dessert

Time 15m

Number Of Ingredients 5

1 cup unsalted butter
50 large marshmallows (almost an entire 16 ounce package)
1 teaspoon green gel food coloring
4 ½ cups corn flake cereal
¼ cup red cinnamon candies

Steps:

  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium or large heavy saucepan, melt butter.
  • Add marshmallows and stir until completely melted.
  • Remove the saucepan from the heat and add food coloring; mix well to combine.
  • In a large mixing bowl, add cornflakes. Pour marshmallow mixture over the cornflakes and gently until the cornflakes are well coated.
  • Drop a heaping teaspoon of the mixture onto the prepared baking sheet. Form the mixture into wreath shapes.
  • Add cinnamon candies while the mixture is still warm.
  • Let the wreaths sit at room temperature for about an hour to harden. Serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 76 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 cookie

FROZEN CRANBERRY SOUFFLé WITH SPUN SUGAR CRANBERRY WREATH



Frozen Cranberry Soufflé with Spun Sugar Cranberry Wreath image

Categories     Dairy     Dessert     Christmas     Cranberry     Winter     Gourmet

Number Of Ingredients 14

For the cranberry mixture
2 1/2 cups cranberries, picked over
2/3 cup sugar
2/3 cup water
For the Italian meringue
3/4 cup sugar
1/3 cup water
4 large egg whites
2 1/2 cups well-chilled heavy cream
For the spun sugar wreath
1/3 cup light corn syrup
1/4 cup sugar
1/2 cup cranberries, picked over
mint sprigs for garnish

Steps:

  • Make the cranberry mixture:
  • In a heavy saucepan combine the cranberries, the sugar, and the water and bring the mixture to a boil, stirring until the sugar is dissolved. Simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let it cool completely.
  • Make the Italian meringue:
  • In a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 248°F. on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in the large bowl of an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, with the motor running add the hot syrup in a stream, beating, and beat the meringue at medium speed for 8 minutes, or until it cools to room temperature.
  • Fold the cranberry mixture into the meringue gently but thoroughly. In another bowl with cleaned beaters beat the cream until it just holds stiff peaks and fold it into the cranberry mixture gently but thoroughly. Spoon the soufflé into a 2 1/2-quart (8-inch diameter) freezer-proof glass serving bowl, smoothing the top, and freeze the soufflé, its surface covered with plastic wrap, overnight. The souffleé may be made 3 days in advance and kept covered and frozen.
  • Make the spun sugar wreath:
  • In a small heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup until it is a golden caramel and registers 320°F. on a candy thermometer. While the syrup is boiling, oil lightly a 12 inch-square sheet of foil and on it arrange the cranberries in a 6-inch-wide wreath shape. Remove the pan from the heat and let the syrup cool for 30 seconds. Dip a fork into the syrup and drizzle the syrup over the cranberries, repeating this procedure until the cranberries are covered with the syrup and a solid wreath is formed. (If the syrup becomes too thick to drizzle from a fork, reheat it over moderate heat until it is the right consistency.) Let the wreath cool completely. The wreath may be made 2 hours in advance (preferably not on a damp day) and kept in a cool, dry place.
  • Pry the wreath gently from the foil, arrange it on the soufflé, and garnish it with the mint sprigs.

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From foodnewsnews.com


COOKIE WREATHS RECIPES
These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable. Provided by CANADAKATE. Categories Desserts Cookies No-Bake Cookie Recipes. Time 30m. Yield 18. Number Of Ingredients 6
From tfrecipes.com


GRANDMA'S M&M COOKIE RECIPE: THESE CANDY COOKIES WILL MELT ...
My grandma made this M&M cookies recipe, and the tradition is alive and well to this day. While they are included on the holiday cookie tray, this easy cookie recipe is a sweet treat any time of the year. Cuisine: American Prep Time: 10 minutes Cook Time: 10 to 12 minutes Total Time: 20 to 22 minutes Servings: Makes about 3 dozen cookies ...
From 30seconds.com


CHRISTMAS WREATH COOKIES - CHINESE RECIPES | FOOD BLOG
Christmas Wreath Cookies Recipe (makes 15 nos 2.5" wreaths) (adapted from the recipe here) Prep time: 1 mins Cooking time: 12 mins Ingredients 1/2 cup butter, 113g 30 large marshmallows, 7.25 oz, 200g 1 1/2 tsp green liquid food coloring or 1/8 tsp green gel food coloring 1 tsp vanilla extract 6 cups cornflakes, 125g
From thehongkongcookery.com


CHRISTMAS COOKIE IDEAS SUGAR COOKIE WREATH | DIY CRAFTS
Christmas Cookie Ideas Sugar Cookie Wreath By Crafts Boy Posted on July 20, 2021 Roll the dough between 2 sheets of wax paper place on a baking sheet and then refrigerate for 30. 12 mins Ingredients 12 cup butter 113g 30 large marshmallows 725 oz 200g 1 12 tsp green liquid food coloring or 18 tsp green gel food.
From crafts.wikidraw.co


TRY ONE OF OUR CUTOUT-COOKIE VARIATIONS: SUGARED WREATHS ...
Nov 5, 2016 - Stained-glass is one of our favorite decorations for cookies including these snowmen-shaped holiday delights. Nov 5, 2016 - Stained-glass is one of our favorite decorations for cookies including these snowmen-shaped holiday delights. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


WREATH SUGAR COOKIES
Wreath Sugar Cookies images, similar and related articles aggregated throughout the Internet.
From mungfali.com


WREATH SUGAR COOKIES RECIPES ALL YOU NEED IS FOOD
4 or 5 drops green food color: 2 tubes (0.68 oz each) red decorating gel: About 2 tablespoons holiday red and green candy decors: Steps: Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices, 1/4 inch thick. On floured work surface, roll each into 6-inch long rope. On ungreased cookie sheet, form into …
From stevehacks.com


VAN DOORN SUGAR WREATH COOKIES – DUTCH GROCERIES
We are a local Dutch Grocery store in Ottawa. We offer all your Favourite Dutch Foods, candy and more! FREE SHIPPING. We ship Canadian wide. Shipped within 24 hours. Realtime stock on webshop. Money Back Guarantee. Tot snel!
From dutchgroceries.ca


SUGARED WREATH COOKIES RECIPE | RECIPE | WREATH COOKIES ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


SUGARED WREATH COOKIES RECIPE | RECIPE | TRADITIONAL ...
Nov 7, 2013 - We love Christmas wreaths and these edible cookie versions are just as festive! Nov 7, 2013 - We love Christmas wreaths and these edible cookie versions are just as festive! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


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