Easter Cookie Wreaths

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Yield: About 50 cookies.

Recipe photo

These cookies, with their touch of Fiori di Sicilia, are inspired by an Italian-American cookie made around Easter time. Although normally hand-formed, we've chosen to make cutouts of this version, for an elegant presentation. We encourage you to experiment with your own flavorings and shapes.

Easter Cookie Wreaths

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: About 50 cookies.
Published: 12/19/2013

Ingredients

Cookies

Icing

  • 1 1/2 cups confectioners' or glazing sugar
  • 2 tablespoons milk
  • 2 tablespoons light corn syrup
  • nonpareils, for decorating

Directions

1) To make the cookies: Beat together the oil, butter, eggs, vanilla, Fiori, salt, baking powder, and sugar until smooth.

2) Add the flour, mixing until smooth.

3) Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

4) Preheat the oven to 350°F.

5) Roll the dough 1/8" thick on a lightly floured work surface or a silicone rolling mat.

6) Cut out 2" circles and transfer them to greased or parchment-lined baking sheets, leaving about 1" between them.

7) Using a 1/2" pastry tip, cut out a center circle from each cookie. Re-roll and cut the remaining dough.

8) Bake the cookies for 10 to 12 minutes, until their bottoms and edges have turned slightly golden; they won?t brown very much.

9) Remove the cookies from the oven, and transfer them to a rack to cool completely before icing.

10) To make the icing: Combine all of the ingredients except the nonpareils until smooth. Dip the top of each cookie into the icing, and sprinkle with nonpareils. Allow the icing to set before serving or storing the cookies.

Yield: about 50 cookies.

Nutrition information

Serving Size: 1 cookie (17g) Servings Per Batch: 50 Amount Per Serving: Calories: 60 Calories from Fat: 15 Total Fat: 1.5g Saturated Fat: 0.5g Trans Fat: 0g Cholesterol: 10mg Sodium: 55mg Total Carbohydrate: 11g Dietary Fiber: 0g Sugars: 6g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 04/20/2014
  • gypsybaker from wellington, fl
  • I made these with all the recommended ingredients and they were very disappointing...practically tasteless and the icing was sticky and too sweet. Very disappointed...sounded like a new & different take on a sugar cookie; but won't be repeated.
    We are sorry this recipe was a disappointment. We have a wonderful recipe called Holiday Butter Cookies. You should try it! Elisabeth@KAF
  • star rating 04/15/2014
  • Becky Myers from Ashland Ohio
  • I just made these cookies this afternoon and YUM!! I put the frosting on them and then pastel sugars. They are crisp and a wonderful floral taste. I am sticking them in the freezer until Sunday. They will be great on my Easter table along with the KAF Carrot Cake I am going to make. Thank you KAF. You are the best.
  • star rating 03/13/2014
  • cldanna1 from KAF Community
  • I love these cookies! I used my animal cookie cutters and then dipped the cooled cookies into the icing then sprinkled with the sprinkles...adult homemade animal cookies...perfection!! I've not had this much fun making cookies in a long time! It was just as much fun watching my family enjoy them. My husband wants me to make them for his customers too. They're just that good!
1
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