HOLLY WREATHS
I've never come across another spritz cookie like this - one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor. -Dee Lein, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cream butter and cream cheese. Add sugar; beat until light and fluffy. Stir in vanilla. Gradually beat in flour. , Using a cookie press fitted with a star piping tip, shape dough into 2-1/2-in. wreaths 1 in. apart on ungreased baking sheets. Bake until set (do not brown), 8-10 minutes. Cool on wire racks., Decorate with green cherry pieces for leaves and Red Hots for berries. Use red decorating icing to form bows and adhere candy to wreaths.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHRISTMAS CORNFLAKE WREATH COOKIES
These cookies look like little Christmas Wreaths and are great fun for the kids to help with. Very Easy. People always look at these suspiciously, but once they try them, they can't get enough. Recipe may be halved.
Provided by Sharon P.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
- Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
- Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 9.3 g
EMBELLISHED WREATH COOKIES
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
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.
COOKIE WREATHS
Festive cookie wreaths are quick and easy to make with the help of Betty Crocker cookie mix, leaving you more time to decorate and celebrate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Doughnut Cookie and Cookie Center, Sodium 130 mg, Sugar 4 g, TransFat 0 g
WREATH COOKIES
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
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
HOLIDAY WREATHS WITH CHERRIES SPRITZ COOKIES FOR COOKIE PRESS
Every holiday season I always make several different of batches of spritz cookies, but this variation is my favorite. The kids always help make the cookies and is becoming a tradition in our home. Prep time includes chill time and cooking time assumes 15 minutes per dozen
Provided by ARathkamp
Categories Dessert
Time 5h
Yield 4 dozen
Number Of Ingredients 11
Steps:
- With an electric mixer (can be done by hand, but it's a lot of work!), cream butter & cream cheese until light.
- Add the granulated sugar to butter blend and beat until light and fluffy.
- Beat in egg yolk, vanilla, and almond extract.
- In a separate large mixing bowl, combine dry ingredients (flour, baking powder and salt).
- Gradually blend in flour with creamed butter mixture.
- Chill dough for minimum 4 hours.
- After dough is chilled, preheat oven to 350°F.
- Add chilled dough to cookie press, use wreath shaping disc.
- Press cookies onto lightly greased cookie sheet or baking stone (baking stone recommended).
- Sprinkle green decorator sugar (granulated) over cookies.
- Add 1 cherry in middle of each wreath.
- Bake for 12 to 15 minutes, or until slightly browned. Do not over bake
- Let cool on wire cooling rack before serving.
Nutrition Facts : Calories 972.2, Fat 48.1, SaturatedFat 29.8, Cholesterol 170.9, Sodium 637.1, Carbohydrate 123.9, Fiber 2.1, Sugar 63.1, Protein 12.2
LINZER DOILY WREATHS
Rolling a woven doily over cookie dough leaves an impression which, after baking and glazing with a simple green frosting, looks like the fluffy pine needles of a holiday wreath. A paper doily doesn't provide enough of an indentation, so using a woven doily is a must-plus it can be washed and used year after year! Tart raspberry jam pairs well with the almond Linzer cookie, but feel free to mix it up with your favorite flavor.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 20 to 24 cookies
Number Of Ingredients 14
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.
COOKIE PRESS COOKIES
Rich, buttery and made with lots of vanilla, these cookies are simple to make. Use a cookie press to press the cookies directly onto the baking sheet.
Provided by CobaltBlueMixer
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
Nutrition Facts : Calories 211.2, Fat 12.1, SaturatedFat 7.5, Cholesterol 48, Sodium 26.9, Carbohydrate 23.4, Fiber 0.5, Sugar 8.5, Protein 2.4
SPRITZ CHRISTMAS WREATH COOKIES
Steps:
- Preheat the oven to 350°F. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.
SPRITZ WREATHS
Steps:
- Preheat oven to 350°F.
- Pack dough into a cookie press fitted with wreath disk and press about 1 inch apart onto cool ungreased baking sheets. Brush cookies lightly with egg-white wash and sprinkle with decorating sugar. Arrange cherry slivers to form bow shapes.
- Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on sheets 2 minutes and transfer to racks to cool completely. (Cookies will stick to sheets if cooled too long on them.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
More about "wreath cookie press cookies food"
SPRITZ WREATH COOKIES - OF BATTER AND DOUGH
From ofbatteranddough.com
Servings 14Estimated Reading Time 3 minsCategory Christmas CookiesTotal Time 46 mins
- Preheat the oven to 375 degrees. Line a baking sheet with a piece of parchment and use a biscuit cutter to trace circles on the paper. Flip the parchment paper over, so the marked side is faced down. (You should still be able to see the circles through the paper.)
- Put the butter and powdered sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed just to combine, then on medium speed until light and fluffy, about 4 minutes.
- Add the egg, heavy cream, and extracts and beat on medium speed for 1-2 minutes longer, until completely incorporated.
- In a separate bowl, stir together the flour and salt. Add to the mixing bowl and beat on low speed just until incorporated. *If coloring the dough, add the food coloring now, beating on low until the dough is the desired color.
CHRISTMAS COOKIE PRESS COOKIES - MOM LOVES BAKING
From momlovesbaking.com
5/5 (2)Total Time 32 minsCategory DessertCalories 40 per serving
CINNAMON WREATHS - BHG.COM
From bhg.com
CHRISTMAS WREATH COOKIES - BALANCING MOTHERHOOD
From balancingmotherhood.com
CHRISTMAS WREATH COOKIES - DINNER AT THE ZOO
From dinneratthezoo.com
EASY WREATH SUGAR COOKIES - DESIGN EAT REPEAT
From designeatrepeat.com
COOKIE-PRESS CHRISTMAS WREATH CREAM CHEESE COOKIES
From bigoven.com
CORNFLAKE WREATHS CHRISTMAS COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
SHORTBREAD WREATH COOKIES - INSPIREDBYCHARM.COM
From inspiredbycharm.com
BEST CHRISTMAS SPRITZ BUTTER COOKIES - HOW TO MAKE COOKIES WITH …
From food52.com
CREAM CHEESE COOKIE PRESS COOKIES RECIPES ALL YOU NEED IS …
From stevehacks.com
WREATH COOKIES - AN EASY CHRISTMAS SUGAR COOKIE!
From cookiesandcups.com
VINTAGE MIRRO COOKIE PRESS & RECIPE, RESTORE SHOPPING TRIP
From farmhousemagicblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love