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Wreath Cookies Recipe

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This recipe for Wreath Cookies, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Bialy


1 cup butter, softened
11/2 cups sugar
6 ounces white baking chocolate, melted
2 eggs
2 teaspoons vanilla extract
4 cups all purpose flour
1/2 teaspoon salt
21/2 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

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. 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. Bake at 350 for 10-14 minutes. Remove to wire racks to cool completely. 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. Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.




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