Yuletide Wreath Cookies

Ingredients

1 1/2 cup / 375 ml

unsalted butter, softened

2 cup / 246 g

icing sugar

2

Naturegg Omega 3 eggs, at room temperature

2 tbsp / 30 ml

milk

1 tsp / 5 ml

each vanilla and almond extract

1 tsp / 5 ml

fine salt

4 cup / 520 g

all purpose flour, sifted

Green gel food colouring (optional) Maraschino cherries, blotted dry on paper towel Sprinkles (such as nonpareils or jimmies) or coloured decorator’s sugar

Directions

1. Beat butter with icing sugar on low until combined; increase speed to medium and beat for 3 minutes or until very fluffy. Beat in eggs, milk, vanilla and almond extracts and salt.

2. Sift flour onto a sheet of parchment and use to pour into the mixer. Mix on low just until starting to incorporate. Add colouring (if using) and continue to beat on low until dough is combined and reaches desired colour.

3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.

4. Transfer dough to a pastry bag fitted with an open star tip. Pipe “wreaths” or circles of dough, about 2-inches (5 cm) in diameter. Cut maraschino cherries into small pieces and use to hide the seam. Decorate with sprinkles or decorator’s sugar.

5. Bake, in batches, for 12 minutes or until golden around the edges. Cool completely on baking sheets.

Tips

1. For best results use a large piping bag (at least 18 inches/45 cm) and a #6B or #4B sized piping tip.

2. Use a 2-inch (5 cm) round cutter or the inside of a 1/2 pint jar lid to trace a circle as a guide; flip the parchment over before piping the cookies.

3. If you don’t prefer almond flavour, use all vanilla extract.