Wednesday, December 15, 2010

Day 15: Wreath Cookies

Wreath Cookies


* 1 cup butter, softened
* 1-1/2 cups sugar
* 6 ounces white baking chocolate, melted
* 2 eggs
* 2 teaspoons Spice Island® Pure Vanilla Extract
* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 2-1/2 cups confectioners' sugar
* 1/4 cup plus 2 teaspoons water, divided
* 3 cups flaked coconut
* 6 to 8 drops green food coloring
* 1/4 cup red-hot candies


* In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
* Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
* For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
* Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.

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