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.
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.
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.
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.