How To make Almond Cookie Wreaths
Ingredients
1
cup
sugar
1
cup
butter, or margarine, softened
1/2
cup
milk
1
each
egg
1
teaspoon
vanilla
1
teaspoon
almond extract
3 1/2
cup
flour, all-purpose
1
teaspoon
baking powder
1/4
teaspoon
salt
1/2
teaspoon
green food coloring
1
red candied cherries
Directions:
Mix sugar, margarine, milk, egg, vanilla and almond extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1/2 with food color. Cover and refrigerate at least 4 hours.
For each wreath, shape 1 teaspoon dough from each half into 4 inch rope. For smooth, even ropes, roll back and forth on sugared surface. Place 1 green and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet. Shape each into circle with ends meeting; press bits of candied cherries on wreath for holly berries.
Heat oven to 375 degrees. Bake until set and very light brown, 9-12 min.
About 4-1/2 dozen cookies.
How To make Almond Cookie Wreaths's Videos
PIPE & BAKE! Very Simple DIY Holiday Cookies | Butter Cookie Recipe
In this video, I am sharing how to make beautiful holiday wreath cookies all from scratch. It is very simple and easy to make; make a bunch and gift to someone you care about!
[INGREDIENTS]
• Unsalted butter: 200g (7oz)
• Powdered sugar: 90g (3.2oz)
• Salt: 1/4 tsp
• Egg white: 35g (1.2oz)
• Cake flour: 205g (7.2oz)
• Matcha powder: 10g (0.35oz, about 5 teaspoons)
• Almond flour: 45g (1.6oz)
• Green colorings: Add as you like! (A link below)
• Toppings: As your choice!
Bake at 340F | 170C for about 11 mins
and turn the temperature down to 320F/160C
and bake for another 11 minutes or until the edge is slightly toasted.
*Adjust the time and temperature depending on the oven and size of your cookies.
TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[MATCHA POWDER]
[DISPOSABLE DECORATING BAGS]
[STAND MIXER]
[AMERI FOOD COLORINGS]
[PETTY KNIFE]
SET OF 2:
[BAMBOO CHOPPING BOARD]
WATCH OTHER TUTORIALS!:
[CHRISTMAS TREE COOKIES]
[VANILLA CHIFFON CAKE]
[JAPANESE STRAWBERRY SHORTCAKE]
[FLUFFY CHOCOLATE SPONGE CAKE]
ANY QUESTION? Let me know in the comment section below!????
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MUSIC:
epidemicsound.com
#holidaycookies #buttercookie #sugarcookierecipe #christmascookies #wreathcookie #sugarcookies #絞り出しクッキー #クリスマスクッキー
Almond Meringue Wreath by Sharon Hearne-Smith
View the full recipe here:
Almond Cranberry Wreath | Red Star
Almond Wreath Cookies, VEDFAM 5, X-Rated Pirates
Almond Wreaths
Cookie part
1 cup butter
1 cup powdered sugar
1 egg
1/2 tsp almond extract
1/8 tsp salt
2 1/2 cups flour
Glaze
1 1/2 cups powdered sugar
1 tsp almond extract
1 tsp light corn syrup
2-3 Tbsp water
Combine butter an 1 cup powdered sugar in a large bowl. Beat at medium speed until creamy. Add Egg, almond extract and salt. Continue beating until mixed. Reduce speed to low. Add flour, beat until well mixed. Divide dough in half, wrap in plastic wrap, chill 30 minutes.
Heat oven to 375 F. Shape dough, one half at a time(keep other half in fridge) into 1 inch balls. Cut each ball in half, roll each half into 4.5 inch long ropes. Gently twist two ropes together and make wreath shape. Place on ungreased cookie sheet and bake 7-8 minutes or until edges are brown. Cool one minute, remove from sheets and place on racks over wax paper. Cool completely.
Combine glaze ingredients in small bowl, stir until smooth. Brush glaze onto a couple of cookies and sprinkle on decorations. Repeat with remaining cookies.
I will mention that you should only glaze 2-3 at a time and then decorate. The glaze dries quickly and the decorations won't stick once dry.
Music: Jason Shaw You Tube user/audionautix
너무 맛있는 플로랑탱 | 손이가요 손이가
▶온라인 베이킹 클래스◀
플로랑탱은 정말 맛있는 과자에요. 달달한 캬라멜 아몬드가 사블레 과자 위에 얹어져있으니 맛이 없을 수 가 없죠.
분량: 3호 틀 1개
▶사블레 베이스◀
버터 108g
슈가파우더 66g
노른자 18g
박력분 168g
아몬드 가루 24g
▶아몬드 캬라멜◀
생크림 50g
설탕 65g
물엿 26g
꿀 30g
버터 41g
아몬드 슬라이스 76g
▶마무리◀
사각틀에서 꺼낼 수 있을 정도로 식으면 꺼내어서 따뜻할 때 알맞는 크기로 재단한다.
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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Christmas Wreath Cookies
No bake christmas wreath cookies made with corn flakes and marshmallows! These only take 20 minutes to make!
RECIPE: