Wreath Shaped Butter Cookies

My favorite butter cookie recipe comes from King Arthur Flour.  The recipe uses confectioner’s sugar instead of granulated with the butter.  The dough is mixed and chilled 2 hours or overnight which makes the cookies easy to cut and bake. The design of the wreath was inspired by I am Baker and Wilton. 

Wreath Butter Cookies with Frosting-lizbushong.com

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Wreath Shaped Butter Cookies

Wreath Butter Cookies with Frosting-lizbushong.com

Butter cookies cut into round shapes to create a wreath, then frosted with red and green buttercream to shape bow and evergreen effect. Recipe for butter cookies inspired by King Arthur flour and Design Idea from Wilton/I am a Baker website.  Cookies are cut using  3″ & 1-1/2 ”  round biscuit cutters.

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 35 minutes +chill time
  • Yield: 4 dozen-3" cookies
  • Category: Christmas Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

1-3/4 cup confectioners sugar

1 cup + 2 Tablespoons salted butter, softened

1 egg yolk

1/2 teaspoon salt

1 teaspoon creme Bouquet extra strength flavoring or 2 teaspoons vanilla

2-3/4 cup King Arthur all purpose flour

Butter cream Frosting:

8 Tablespoons butter-softened

2 cups confectioner’s sugar

2 tablespoons  heavy cream or half n half

3-4 drops super red and green color gel or food paste

Tip # 233 and # 5

2- 12″ disposable piping bags with couplers.

Instructions

  1. Cream butter, sugar, egg yolk, salt and extract in large mixing bowl. Beat until smooth and creamy.
  2. Add flour, if dough is too dry add a tablespoon of water to blend.
  3. Divide dough into 2 flatten discs. Wrap in plastic wrap and chill 2 hours  or overnight.
  4. Remove from oven and allow to sit 25 minutes to soften.
  5. Preheat oven to 350. Line two baking sheets with parchment paper, set aside.
  6. Roll out dough on floured surface to 1/8″ thickness.  Cut large round cookies and place on baking sheets 2″ apart.  With smaller cutter cut out center of each cookie. Bake smaller cut outs on separate baking sheet for even baking. Reserve for other decorating purposes. ( snowmen come to mind or ornaments).
  7. Bake at 350 for 10-12 minutes.  Allow to cool from oven 5 minutes before removing from baking sheet.
  8. At this point, you can wrap and freeze these baked cookies.  Do not freeze frosted cookies.

Buttercream Frosting and Decorating

Mix all ingredients together for frosting.  Beat until smooth and creamy.  Divide frosting into 2 bowls, add green food gel to one bowl and red to the other.  Stir to mix.  Add more gel drops if you want a brighter red and green frosting.  You can make the frosting ahead and store covered in refrigerator until ready to decorate.

To Decorate cookies.  In two disposable bags one fitted with tip # 233 and one with # 5, place the green frosting in the grass tip #233 and red into # 5.  Pipe wreaths using small circles over the cookie to make an evergreen looking shape.  Pipe small red dots for berries or larger dots for ornaments onto the green wreath.  Pipe red bow at top of wreath as in photo.  Store cookies in covered container until ready to serve.

Notes

For best results, freeze the cookies until ready to create cookie trays.  Remove from freezer up to two hours and then decorate right before adding to trays or serving.

You might like these ideas too!  

Chocolate Wafer Cookies 

Chocolate Wafer Cookies-lizbushong.com

Chocolate Peppermint Biscotti

Chocolate Peppermint Biscoitt packaged-lizbushong.com

Microwave Peanut Brittle

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