Embellished Wreath Cookies Recipes

Steps:

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

Steps:

• In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

Steps:

• Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and vanilla on medium-high speed until light and fluffy. Beat in egg, orange zest, and brandy until well combined. Add dry ingredients and mix on low speed until just combined. On a lightly floured surface, shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to a scant 1/4 inch thick. Cut out shapes using a 3 1/2-inch fluted round. Use a 1-inch round cutter to cut out centers of cookies. Reroll scraps once (you should have about 16 cookies). Transfer both wreaths and cookie centers to prepared sheets, spaced about 1 inch apart. Refrigerate until firm, at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
• Glaze: Whisk together confectioners' sugar, egg white, and 1 teaspoon lemon juice until smooth. If necessary, add remaining 1 teaspoon lemon juice to reach desired consistency. Glaze should be opaque but not too thick as to run down the edges of the cookie once dipped. If not using immediately, glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator up to 3 days. Bring to room temperature before using.
• Working with one cookie at a time, dip cookie top-side down in glaze to coat surface, allowing excess glaze to drip back into bowl. If glaze runs down sides of cookie and is too transparent, add more confectioners' sugar, 1 tablespoon at a time. If glaze is too thick, add water, 1 teaspoon at a time. Transfer glazed cookies to a wire rack or baking sheet. Working quickly before glaze sets, decorate cookies with toppings, if desired. Let stand at room temperature until completely dry, at least 2 hours. Cookies can be stored in an airtight container at room temperature overnight.

Steps:

• Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint with green food coloring. Stir in cornflakes. , On a waxed paper-lined baking sheet, divide mixture into 8 portions. With buttered hands, working quickly, shape each portion into a 3-in. wreath. Decorate immediately with M&M's, pressing to adhere. Let stand until set.