Wreath Butter Cookies
These Christmas Wreath Cookies are beautiful, soft and extremely delicious. I love how they look as part of a cookie spread, at the table or even at the base of the chimney for Santa to eat.
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Servings: 30 cookies
Ingredients
- 100 g unsalted butter at room temperature
- 50 g icing sugar
- 1 egg white
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 100 g all-purpose flour
- 60 g cornstarch
- Red gel food colouring
- Sprinkles
Instructions
- Whisk together the butter and sugar until creamy.
- Add the egg white and incorporate it by whisking again.
- Add the vanilla and mix.
- Add the salt, flour and cornstarch and mix in using a spatula.
- Weigh the dough and divide it into two exact portions. Add red or green food coloring to one of the halves a bit at a time until you like the color.
- Place each dough in a piping bag and use it to lay the colors onto a piece of plastic wrap. Don't make too many layers of color. I made two layers of each color. If you make thiner stripes of dough they mix a lot more as you pipe the cookies and you don't get such a dramatic color shift.
- Using the plastic wrap roll the dough into a cylinder. If there's excess plastic wrap from the edge of the cylinder use a pair of scissors to cut it off. Insert this tube into another piping bag fitted with a star nozzle. Avoid using small nozzles! Mine had 1cm or 1/3 of an inch in diameter.
- Now comes the best part: pipe the dough onto a prepared baking sheet with parchment paper, forming a circle as you pipe and giving it that wreath shape. If the place where you stop the circle doesn't look too neat, you can tap it lightly with your finger and it will smoothen out.
- Sprinkle with sprinkles ;)
- Bake in a preheated oven at 180°C/350°F for 10-12min or until dry but not golden.
Notes
Even though I added the equivalence in cups, I highly recommend that you use grams for all measurements. This recipe is very sensitive to small changes.
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