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If you use the cookies on a wreath, we recommend not eating them. But do make extras to sample -- they're delicious! This recipes makes 24 to 48 cookies, depending on size.What You Need: For cookies:
1. Mix dry ingredients. 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. Add remaining ingredients. 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. Cut shapes. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness. Using cookie cutters, cut into desired sizes. (Our largest cutter was 5 inches wide.) Place on ungreased cookie sheet. Using a straw, punch 2 holes near the center of each cookie (this is where you will thread ribbon through). For smaller cookies, punch a hole at 1 or 2 points of the star.
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.
5. Make glaze. In a small bowl, combine powdered sugar, 1/4 cup 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 it's glazing consistency. Add food coloring if desired. Use immediately.
6. Sprinkle glazed cookies with colored sugar, if desired. Let icing set.
7. Attach cookies to wreath. Place cookies in desired arrangement atop wreath before attaching them, then move them to one side. For each cookie, wrap a length of ribbon around the wreath, then thread both ends through the holes in the cookie, from the back of the cookie to the front. Tie ribbon in a bow on front of each cookie.