Vanilla Wreaths

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Yield: about 2 dozen cookies Prep 30 mins  plus standing Bake 350°F 10 mins to 12 mins  per batch plus cooling


  • 2 1/3 cups  all-purpose flour
  • 1/2 teaspoon  baking powder
  • 1/4 teaspoon  salt
  • 1 large vanilla bean, split, or 2 teaspoons vanilla extract
  • 1 cup  butter, softened
  • 3/4 cup  granulated sugar
  • 1 large egg
  • 2 cups  confectioners sugar
  • 4 - 5 tablespoons  hot water


1. Heat oven to 350 degree F. Combine flour, baking powder, and salt in a bowl. Scrape out seeds from vanilla bean. Beat butter, sugar, and vanilla seeds (or vanilla extract if using) in a large mixing bowl until light and fluffy. Beat in egg. At low speed, beat in flour mixture until blended. Spoon dough into a large pastry bag fitted with a 1/2-inch star tip. Pipe dough into 2-1/2-inch-wide circles 1 inch apart on 2 ungreased cookie sheets. Bake until cookies are golden brown at edges, 10 to 12 minutes.

2. Meanwhile, in a large bowl, whisk confectioners sugar and enough hot water to make a thin glaze. Transfer cookies to a wire rack set over a piece of waxed paper. Immediately brush hot cookies with glaze. Let stand 30 minutes until glaze sets. Makes about 2 dozen cookies.

Nutrition Facts

  • cal.(kcal)220,
  • Fat, total(g)7,
  • chol.(mg)25,
  • sat. fat(g)4,
  • carb.(g)39,
  • pro.(g)2,
  • sodium(mg)102,
  • Percent Daily Values are based on a 2,000 calorie diet
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