Festive Eggnog Wreath Cookies
- 3 to 3 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 egg, beaten
- 1/3 cup
- 2 teaspoon vanilla
- 1 teaspoon rum extract
- 1/4 teaspoon each red
and green paste food coloring*
- 1 egg white, beaten, optional
- 1/4 cup coarse
- 1 tube prepared white decorator frosting
- 24 cinnamon candies,
* Traditional liquid food colors may be used, however they will require a larger
amount to achieve the same vibrant colors.
- Preheat oven to 350 degrees F.
- Combine 3 cups flour, salt, and nutmeg; set aside.
- Cream butter and sugar until fluffy.
- With mixer on low, add egg, eggnog, vanilla and rum extract, scraping down
sides until well blended.
- Gradually add flour mixture to make dough. Divide mixture in half.
- Dust work surface with flour. Place half of dough on surface, make a well
in center and add red food coloring paste. Knead color through dough until even,
dusting surface with flour as needed. Roll into a 12-inch log, wrap in plastic
wrap or waxed paper and refrigerate at least 30 minutes.
- Repeat with remaining dough and green coloring paste.
- Cut each log into 24 pieces. On a floured work surface roll each portion
into a 6- to 8-inch long rope. Place a red and green rope side-by-side. Twist
one rope over the other, gently pressing the ends together into a wreath shape.
- Repeat with remaining red and green ropes.
- Place on parchment-lined or ungreased cookie sheets about 2 inches apart.
Brush wreaths with egg white and sprinkle with sugar, if desired.
- Bake for 10 to 12 minutes.
- Cool on cookie sheets; remove to wire rack to cool completely.
- Using a decorator tip, pipe frosting into bows on wreaths and add a cinnamon
candy, if desired.
Yield: 2 dozen
Reprinted with permission from
the Wisconsin Milk Marketing Board.