Servings
46 2-inch cookies
Prep Time
35 min
Recipe by
Tara Teaspoon
Ingredients
| 3 cups | all-purpose flour, spooned and leveled |
| 1 cup | confectioners’ sugar |
| ¼ tsp | salt |
| 1½ tsps | vanilla |
| 1 cup (2 sticks) | cold Plugrà salted butter, cut into 16 pieces |
| 2 drops | green food coloring |
| 3 tbsp | whole milk |
| ½ cup | red candies (candy cherries or gumdrops work nicely) |
| Extra confectioners’ sugar for dusting |
Steps
| 1 |
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, confectioners’ sugar, salt, and vanilla.
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| 2 |
With the mixer running, drop in pieces of the butter one at a time. Mix until the butter is evenly distributed, and the dough comes together but is slightly crumbly. Add the food color and mix until combined. Then, add milk and mix until the dough starts to stick together.
|
| 3 |
Shape the dough into a flat disk, wrap in plastic, and freeze for 30 minutes. Heat oven to 350ºF. Prepare two baking sheets by lining them with parchment.
|
| 4 |
Lightly flour a work surface. Separate your chilled dough into 2 halves. Roll dough to an even ¼-inch thickness one half at a time. Use a 2-inch scalloped cookie cutter to cut cookies. Place them on baking sheets.
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| 5 |
Gather up scraps and re-roll them once. Continue to cut cookies, using the next piece of dough as well.
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| 6 |
Bake
cookies for 13 to 15 minutes, until set and the bottoms are light golden brown. Let the cookies cool for 5 minutes on the pan, then transfer them to a wire rack to continue cooling completely.
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| 7 |
Dust ½ the cookies with extra confectioners' sugar for a snowy look. Arrange all the cookies on a platter in the shape of a wreath and garnish with red candies. Adorn with a bow if desired to serve.
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| 8 |
Cookies can be stored in an airtight container for up to 3 days.
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Home Kitchen
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