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Star Cookie Wreath
Chill: 3 hrs
Bake: 7 mins at 375°F per pan
Ingredients
- 1/3 cup butter or margarine
- 1/3 cup shortening
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- Royal Icing Glaze (see recipe below)
Directions
1. In a mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and a dash of salt. Beat mixture until combined.
2. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour by hand. Divide dough in half. If necessary, cover and chill dough for 3 hours or until the dough is easy to handle.
3. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness. Using a 2- to 5-inch cookie cutter, cut into desired sizes (our larger cutter was 5 inches wide). Place on ungreased cookie sheet. Using a straw, punch two holes near the center of each cookie to thread ribbon through.
4. Bake in 375 degree F oven 7 to 9 minutes or until edges are firm and bottoms are light brown. Cool on a wire rack. Frost with glaze, if you like.
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Note:
We sprinkled the icing with sanding sugars.
Ingredients
- 2 cups powdered sugar, sifted
- 1/4 cup warm water
- 4 teaspoons meringue powder
- 1/4 teaspoon cream of tartar
- 1 to 2 tablespoons warm water
Directions
In a small bowl, combine sifted powdered sugar, warm water, meringue powder, and cream of tartar. Beat with an electric mixer on low speed until combined. Beat on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons more warm water, 1 teaspoon at a time, until its a glazing consistency. Add food coloring, if you like. Use immediately.
