These Christmas wreath cookies are unbelievably tasty and look amazing. If you’re looking for another recipe to add to your holiday collection, then definitely give these a try.
Soft, buttery, melt-in-your-mouth shortbread is topped with a tangy lemon glaze, then decorated with Christmas sprinkles. A holiday treat that would not be out of place on any Christmas table.
What’s more, not only do these cookies taste great and look fantastic, but they are surprisingly easy to make using a cookie press.
The trick to these is having the dough at the right consistency, soft and pliable and not too firm.
Preheat oven to 160°C / 315°F.
Line two baking trays with baking / parchment paper.
Using an electric mixer cream butter and sugar together until the mixture is light in color and fluffy. Add vanilla extract.
Sift together flour and custard powder. Add to butter mixture and stir until a soft dough forms. Set aside for 10 minutes.
Spoon dough into a piping bag or cookie press fitted with a large fluted nozzle. Pipe 2 ½ inch circles on trays, spacing them about 1 inch apart.
Bake in oven for 14 to 16 minutes until golden. Cool on trays for 5 minutes then carefully lift them with a wide slotted spatula and transfer to wire racks to cool completely.
When cold ice with lemon glaze and decorate with Christmas sprinkles. These are available at most cake decorating shops.
Combine icing sugar and lemon juice in a bowl. Stir until the icing is a smooth consistency. Place cookies on a wire rack over a baking tray and drizzle the icing over the cookies. Top with sprinkles and allow to set.
Allow the butter to soften completely before beating.
I used a cookie press fitted with a fluted nozzle when piping the cookies. I found it much easier to use than a piping bag.
The mixture must be the right consistency for piping. Too soft and it will not hold its shape once piped, too firm and it will be too difficult to pipe. It must be soft enough to pass through a piping tube.
If the mixture is too soft and the dough won’t hold its shape, chill for a short time in the refrigerator. But not too long, otherwise it will crumble.
If you have trouble forming round circles, draw them first on the parchment paper.
Sift the confectioners sugar first to remove any lumps.
Christmas sugar sprinkles can be obtained from most cake decorating shops.