Floral Wreaths
Cook Time:
14
Minutes
Difficulty:
Medium
Serves Up To:
20
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
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
Directions
- 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
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
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
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
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
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:
Source: SoYummy
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