Easter cookie wreaths

When I got the last King Arthur Flour in the mail, I couldn’t help but notice right away the recipe for Easter cookie wreaths.

They were pretty and looked like they’d be perfect to add to Easter baskets for the grandkids.

Plus, my granddaughter, Briar, loves anything — and I mean almost anything – if it’s got sprinkles on it. So these looked like a winner.


For the cookies

  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Fiori di Sicilia, optional
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup confectioners’ or glazing sugar
  • 2 3/4 cups all-purpose flour

For the icing

  • 1 1/2 cups confectioners’ or glazing sugar
  • 2 tablespoons milk
  • 2 tablespoons light corn syrup
  • nonpareils, for decorating

Beat together the oil, butter, eggs, vanilla, Fiori, salt, baking powder, and sugar until smooth. Add the flour, mixing until smooth. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour. (I only refrigerated mine for 45 minutes, and the dough was fine.)

CookieCutterPreheat your oven to 350°. Roll the dough 1/8″ thick on a lightly floured work surface. Cut out 2-inch circles and transfer them to greased or parchment-lined baking sheets, leaving about 1 inch between them.

Using a 1/2-inch pastry tip — or whatever else you have handy — cut out a center circle from each cookie. When you’ve cut all of the cookies you can, gather up all of the dough pieces, re-roll and cut out more. MakingCookieCenter

Bake the cookies for 10 to 12 minutes, until their bottoms and edges have turned slightly golden; they won’t brown very much.  Transfer the cookies to a rack to cool completely before icing. WreathBeforeOven

To make the icing, combine all of the ingredients — except the nonpareils, of course — until smooth. Dip the top of each cookie into the icing, and sprinkle with nonpareils. Allow the icing to set before serving or storing the cookies. WreathCookiesAreDone

This recipe yielded  27 cookies for me. If you’ve never worked with Fiori di sicilia, I suggest you try it. It has a lovely, light citrusy taste that isn’t overpowering. In fact, when I make these cookies again, I’m going to use 1/4 or 1/2 teaspoon of it to rev up the flavor a bit.

If you try these, let me know how they turned out for you. I’m hoping my grandkids like them more than a plain old boring chocolate bunny in their Easter baskets. After all, anyone can buy a chocolate bunny, but only a super-duper grandma will make cookies. 🙂


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