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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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It's easy to enhance crisp sugar cookies with white chocolate, coconut and red-hots. The wreath shape of these treats is so fun and festive. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
6 ounces white baking chocolate, melted |
2 eggs |
2 teaspoons vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2-1/2 cups confectioners' sugar |
1/4 cup plus 2 teaspoons water, divided |
3 cups flaked coconut |
6 to 8 drops green food coloring |
1/4 cup red-hot candies |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
3. Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
4. For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
5. Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.
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