Wreath Cookies

Name: Wreath Cookies
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 1/2 teaspoon salt; 2 large eggs; 2 teaspoons vanilla extract; 6 ounces white baking chocolate, melted and cooled slightly; 4 cups all-purpose flour; 3 cups sweetened shredded coconut; 6 to 8 drops green food coloring; 2 teaspoons plus 1/4 cup water, divided; 2-1/2 cups confectioners' sugar; Red Hots

12 ingredients

6 steps

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
6 ounces white baking chocolate, melted and cooled slightly
4 cups all-purpose flour
3 cups sweetened shredded coconut
6 to 8 drops green food coloring
2 teaspoons plus 1/4 cup water, divided
2-1/2 cups confectioners' sugar
Red Hots

Directions

1

Preheat oven to 350°. Cream butter, sugar and salt until light and fluffy. Beat in eggs and vanilla. Beat in melted chocolate. Gradually beat in flour.
2

On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped round cookie cutter. Cut out the centers using a floured 1-in. scalloped round cutter. Place wreath portions 1 in. apart on ungreased
3

.
4

Bake until golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
5

Place coconut in a resealable plastic bag; add food coloring and 2 teaspoons water. Seal bag and toss until coconut is tinted.
6

Mix confectioners' sugar and remaining water. Spread over cookies. Sprinkle with coconut. Decorate with Red Hots.