A cookie press is essential for these subtly scented treats. While we chose the wreath disc, feel free to use any disc you like; however, the yield may vary. Be sure to sift the icing sugar before measuring.
- Portion size 44 servings
- Credits : Canadian Living: Holiday 2012
MethodOrange Glaze: In bowl, whisk together icing sugar, cream, orange zest and orange juice until smooth; set aside.
In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, cardamom and salt; stir into butter mixture.
Spoon into cookie press; press out wreaths, about 1 inch (2.5 cm) apart, onto chilled, unlined and ungreased baking sheets.
Bake, 1 sheet at a time, in 350?F (180?C) oven until bottoms are light golden, 8 to 10 minutes. Transfer to rack set over waxed paper. Drizzle with glaze; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 2 mg
- Sugars 6 g
- Protein 1 g
- Calories 84.0
- Total fat 5 g
- Potassium 11 mg
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 2.0
- Folate 6.0
- Vitamin A 4.0