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
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
WREATH COOKIES
It's easy to enhance crisp sugar cookies with white chocolate, coconut and red-hots. The wreath shape of these treats is so fun and festive. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter, sugar and salt until light and fluffy. Beat in eggs and vanilla. Beat in melted chocolate. Gradually beat in flour., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped round cookie cutter. Cut out the centers using a floured 1-in. scalloped round cutter. Place wreath portions 1 in. apart on ungreased baking sheets., Bake until golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Place coconut in a resealable plastic bag; add food coloring and 2 teaspoons water. Seal bag and toss until coconut is tinted., Mix confectioners' sugar and remaining water. Spread over cookies. Sprinkle with coconut. Decorate with Red Hots.
Nutrition Facts : Calories 171 calories, Fat 7g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
STAINED GLASS WREATH COOKIES
Provided by Sandra Lee
Time 1h40m
Yield approximately 24 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
- Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
- Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
- Bake in the oven 8 to 10 minutes.
- Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
- When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
- Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.
- Repeat with remaining cookies.
- You can eat your cookies or hang them as ornaments on a Christmas tree or in a window.
STAINED GLASS WREATH COOKIES
Steps:
- Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
- Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
- Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
- Bake in oven 8 to 10 minutes.
- Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
- When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
- Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.
- Repeat with remaining cookies.
- You can eat your cookies or hang them as ornaments on a Christmas tree or in a window.
SUGARED WREATH COOKIES
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
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.
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.
LEMON WREATH COOKIES
Bring some holiday cheer to the dessert table with these delicious Lemon Wreath Cookies! Flavored with JELL-O Lemon Flavor Instant Pudding and COUNTRY TIME Lemonade Flavor Drink Mix and decorated to look like wreaths, these lemon wreath cookies are sure to become a holiday favorite.
Provided by My Food and Family
Categories Christmas Cookies
Time 1h56m
Yield 26 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Combine flour, dry pudding mix and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition.
- Refrigerate 30 min.
- Heat oven to 325°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into 26 rounds using 3-inch cookie cutter, then cut out center of each round with 1-inch round cutter, re-rolling scraps as necessary.
- Place cutouts, 1/2 inch apart, on parchment-covered baking sheets.
- Bake 13 to 16 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
- Add milk to drink mix in medium bowl; stir until mix is dissolved. Add corn syrup and powdered sugar; beat with mixer until blended. Spread onto cookies; sprinkle with colored sugar. Let stand 15 min. or until frosting is firm.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.803 g
CREAM CHEESE WREATH COOKIES
A holiday favorite in my house - another one of my grandma's recipes. I use the star pattern of a cookie press to make the wreaths. I shape them into circles then decorate them with sprinkles and candied red cherries which stands in for the bow. What's great about this recipe is that you can modify it to your likes, change the color or press out different cut outs such as trees. NOTE: When measuring out your flour make sure your flour is sifted first, then measure out 3 1/2 cups.
Provided by mad_angel844
Categories Dessert
Time 38m
Yield 60 Cookies
Number Of Ingredients 10
Steps:
- In a mixer beat the butter until smooth.
- Add the cream cheese, sugar, egg yolks, and vanilla until smooth blending each ingredient before adding the next.
- If you are going to add color to the dough this is the stage to do it. Mix in your coloring to the desired tone.
- Add Flour and salt to the mixture.
- Line a baking sheet with parchment paper or grease the sheets (whichever you prefer).
- Place dough into a cookie press and if using a star pattern, press out approximately 3-4 inches of dough.
- Form the strings into circles and decorate with sprinkles and candied cherries.
- Place decorated cookies in a 400 degree oven for 7-8 minutes.
Nutrition Facts : Calories 81.6, Fat 4.6, SaturatedFat 2.7, Cholesterol 17.8, Sodium 78.4, Carbohydrate 9.1, Fiber 0.2, Sugar 3.5, Protein 1.1
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