These delightful treats are not only enjoyable to make, but also incredibly tasty. And what could be more enchanting than receiving an edible Red & Green Christmas wreath? Absolutely nothing! Make sure to add this delightful recipe to your Christmas cookie collection. Find the recipe below!
Ingredients
1 1/4 cups unsalted butter, softened
3/4 cup powdered sugar, sifted
2 1/2 cups all-purpose flour
1/4 tsp. kosher salt
3/4 tsp. peppermint extract
Red and green food coloring
Directions
Get the oven preheated to 375°F and place the racks on the top and bottom positions. Line 2 big baking sheets with parchment paper.
Mix the butter and powdered sugar in a big bowl using an electric mixer on high speed until it turns creamy and smooth, which should take about 2 minutes. Then, reduce the mixer speed to low and gradually add the flour and salt, beating until everything is combined, which should take about 1 minute. Stir in the peppermint extract. Divide the dough in half and place each half in separate bowls. Stir the red food coloring into one half of the dough until you achieve the desired shade, and stir the green food coloring into the remaining half until you achieve the desired shade.
Take the dough and divide it into 1/2-teaspoon balls. Arrange 6 balls in a circle on the baking sheet, making sure they touch each other. Give them a gentle press to flatten and form a wreath shape. Repeat with the rest of the dough balls to make around 28 wreath cookies in total. Space them about 2 inches apart on the baking sheets.
Pop those cookies into a preheated oven in batches until the tops look dry, around 8 minutes per batch. Halfway through baking, switch the baking sheets between the top and bottom racks. After baking, let them cool on the baking sheets for 10 minutes. Then, transfer them to wire racks and let them cool completely for about 15 minutes. Keep them in an airtight container at room temperature for up to 5 days. Enjoy!
Recipe adapted from Southern Living's Melt-Away Peppermint Wreaths; Dec 2022 issue.
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