Elegant Almond Wreaths
You can use store-bought sugar cookie dough to make these or find LHJ's homemade version online at LHJ.com/sugarcookies.
- 1 1-lb tube sugar cookie dough
- 1 cup sliced almonds
- Various green luster dusts
- 1 recipe Royal Icing (SEE NOTES)
- Green food coloring
- Multicolored dragees
1. Heat oven to 350 degrees F. Line baking sheets with parchment. On a lightly floured surface roll dough to just under 1/4 inch thickness and cut rounds using a 3-inch scalloped cookie cutter. Use a smaller cutter to remove a center circle.
2. Transfer wreaths to baking sheets and bake until edges are just golden, 7 to 9 min. Cool on pans.
3. Divide almonds into several small bowls and toss with 1/8 tsp luster dust for each color, adding more luster dust if needed. Tint the Royal Icing with food coloring, then transfer to a pastry bag fitted with a #3 plain tip. Pipe a circle of icing on each cookie and arrange almonds on top. Add dragees if desired. Keep in an airtight container for up to 3 days. Makes about 3 dozen cookies.
- In a mixing bowl combine 4 tbsp meringue powder or powdered egg whites, 4 cups confectioners' sugar, and 1/2 cup water. Mix on low speed, scraping sides and bottom of bowl as necessary, until icing is smooth and glossy, about 5 min. Thin icing by adding more water 1 tablespoon at a time to create desired consistency. For flooding (piping icing into a smooth surface on the cookies), it should be just thicker than honey; if you're piping designs, borders, or stripes, the icing should be thick enough to hold its shape. Use immediately or store in an airtight container in the refrigerator for up to 4 days. Stir before using. Makes 2 1/2 cups.