Floral Wreaths

Cook Time:





Serves Up To:



Nutrition Information

No nutritional info available at this time


  • For the cookies:

  • 8 ounces very soft butter

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 ¾ cups all-purpose flour or almond flour

  • ¼ cup cornstarch

  • For the glaze:

  • 2 cups powdered sugar

  • 4-5 tablespoons Almond Breeze Vanilla Almondmilk

  • Edible flowers


  1. 1

    Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together by hand for about 30 seconds until well blended.

  2. 2

    Add the flour and cornstarch. Stir until dry ingredients are incorporated. The dough will be a little shaggy. Turn the dough out onto a lightly floured work surface and gather into a ball.

  3. 3

    Knead 5-6 times until fairly smooth and all the small pieces are worked in. (Get your arm workout in!) Form into a ball again and flatten with your hand to form a flat disk.

  4. 4

    Roll out the dough to an approximate 3/8-inch thickness. Cut out wreaths (in one or more sizes) and transfer to prepared pans with a thin, metal spatula. Re-roll scraps as many times as needed to use up the dough.

  5. 5

    Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350 degrees F. Remove 1 pan of cutouts from the refrigerator and bake for 12-14 minutes, or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Repeat with the second pan of cutouts. Cool completely before icing.

  6. 6

    For the icing combine powdered sugar and 4 tablespoons Almond Breeze® Vanilla Almondmilk in a medium-size bowl. Mix until smooth and top with edible flower petals before the glaze can set on the cookie! Enjoy.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

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Shelf Stable Vanilla Almondmilk Photo

Shelf Stable Vanilla Almondmilk

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Source: SoYummy

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