Festive Wreath Cookies

Festive Wreath Cookies IMAGE Author: Canadian Living Credits: Festive Wreath Cookies IMAGE

These colourful wreaths may look intricate, but all you need is a piping bag with a small star tip to give them their realistic look. Have the kids fold the fruit leather into bows, or get them to decorate the wreaths with pretty candies.

  • Portion size 40 servings
  • Credits : Canadian Living: Holiday Baking 2015


  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch salt
  • 2 tablespoons meringue powder
  • 2 1/2 cups icing sugar
  • food colouring
  • 1 tablespoon red candy-coated mini chocolates such as chocolate teenies or dragées
  • ribbon such as Fruit by the Foot (optional)


In large bowl, beat butter with granulated sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form smooth dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 2 1/2-inch (6 cm) fluted or round cookie cutter, cut out rounds, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 15 minutes.

Bake, 1 sheet at a time, in 375°F (190°C) oven until edges and bottoms are light golden, 10 to 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week or freeze for up to 1 month.)

While cookies are cooling, in large bowl, beat meringue powder with 2 tbsp water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes.

Using food colouring, tint icing green; spoon into piping bag fitted with small star tip. Working with 1 cookie at a time, pipe icing along outer edges of cookies; pipe icing along inner edges. Decorate with chocolates and fruit leather (if using). Let stand until dry, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days.)

Tip from The Test Kitchen: For the most realistic wreath, lift your piping tip in opposite directions as you're piping the icing.

Nutritional facts per cookie: about

  • Sodium 30 mg
  • Sugars 12 g
  • Protein 1 g
  • Calories 107.0
  • Total fat 4 g
  • Potassium 11 mg
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g


  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Festive Wreath Cookies